Tortilla and Cheddar Soup
Serves 4 Active Time 15 min. Total Time 35 min.
2 Tbsp olive oil
4 garlic cloves, chopped
1 (15 oz) can hominy
2 Tbsp ancho chile powder
1 jalapeño, seeded and diced
2 tsp cumin
2 Tbsp fresh cilantro, chopped
1 cup onion, chopped
2 cups tomato puree
5 cups chicken stock
Freshly ground black pepper, to taste
Juice of 1 lime
½ cup Cabot Sharp Cheddar Cheese, grated
1 cup crispy tortilla chips, crushed
Heat the oil in a medium saucepan over medium heat. Add the garlic, hominy, chili powder, jalapeño, and cumin. Cook for 3 minutes, stirring frequently.
Add the cilantro, onion, tomato puree, and chicken stock. Bring to a boil, reduce the heat slightly, and simmer, uncovered, for 20 minutes.
After soup has simmered, add cheese, lime juice, salt and pepper. Add soup to a blender and blend until smooth. If the soup is too thick, thin with a little bit of chicken stock.
Divide soup between four bowls, top tortilla chips, and serve.