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




  1. 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.

  2. Add the cilantro, onion, tomato puree, and chicken stock. Bring to a boil, reduce the heat slightly, and simmer, uncovered, for 20 minutes. 

  3. 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. 

  4. Divide soup between four bowls, top tortilla chips, and serve.

© 2016 Jon Ashton