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Chickenless Tortilla Soup Recipe
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Chickenless Tortilla Soup

Ingredients

  • 1 15.5- oz can hominy the one pictured above is much bigger because I was making so many batches at once
  • 1 10 oz- can Rotel tomatoes with green chilies
  • 2-3 jalapeño peppers or 1 large poblano pepper, seeded and diced
  • 1-2 yellow squash thinly sliced
  • 1-2 zucchini thinly sliced
  • 2-3 large carrots peeled and sliced
  • 1 large yellow onion diced
  • 3-5 cloves of garlic minced
  • 8 cubes of chicken bouillon
  • salt and pepper to taste I use very little salt–less than half a teaspoon — plus about a full teaspoon of pepper
  • 1-2 tablespoons of dried cilantro unless you have fresh on hand to use as garnish
  • 10 cups of water add just before cooking if soup has been frozen
  • juice from 1-2 limes add after cooking
  • 1-2 ripe avocados add as garnish after cooking
  • grated cheddar cheese optional garnish
  • sour cream optional garnish

Instructions

  • Open cans of Rotel tomatoes and hominy and add to soup pot (or directly to freezer bags — no pre-cooking necessary).
  • Wash and seed jalapeños, then dice them finely. Add to the pot.
  • Mince garlic. Add to pot, along with dried oregeno (unless you’re using fresh, in which case you can wash and chop it and add ¾ of it to the pot, reserving the rest for garnish once soup has finished cooking).
  • Thinly slice squash and zucchini. Add to pot.
  • Dice carrot and onion.
  • Add those veggies to the pot, too.
  • Fill pot with water to cover (about 9-10 cups).
  • Add chicken bouillon. Salt and pepper to taste.
  • Bring to a boil, then reduce heat and simmer 20 minutes or so.
  • Take off the stove top before adding lime juice. Serve over fresh tortilla chips and top with a few avocado slices.

Notes

Serve soup hot over tortilla chips. I list the cheese and sour cream only because a few of my kids prefer it that way. I don’t add those things to mine because I think the soup is just as tasty — if not better — without them, plus I don’t want the extra calories– which is why I don’t usually eat chips with mine, either. I love all the fresh veggies and the ripe avocado slices and am more than content to eat my soup “plain”.