Possibly the most flavorful of our three original canned soups, the secret to our Chick Tortilla Soup was the punch of lime from real lime juice. It’s hard to make in a can, but lucky for you, it couldn’t be easier to make at home! Don’t skip the garnishes, though, they really elevate this dish.
Chick Tortilla Soup
This is the original recipe that our canned Chick Tortilla Soup was based on! We had to make some slight changes to scale it up, but this one's just right for making a big pot of this savory, zesty soup at home.
Ingredients
For the Soup
- 2 Tbs olive oil
- 1 cup diced yellow onion
- ½ tsp ground Guajillo pepper
- 4 cloves garlic minced
- 32 oz vegetable broth
- 28 oz canned diced tomatoes with juice
- 7 oz can black beans rinsed
- 4 oz Chorizo Seitan or Traditional Seitan, chopped
- 1 ½ cups hominy
- 1 Tbs lime juice + more for garnish
- 2 tsp cumin
- 2 tsp salt
- Black pepper
- 1 tsp smoked paprika
- ⅓ cup chopped cilantro + more for garnish
For garnish:
- 5 small corn tortillas cut into ¼” strips, or crushed tortilla chips
- avocado sliced or diced
- fresh cilantro
- a squeeze of lime juice
Instructions
- Add olive oil to pot and heat over medium-high flame.
- Add onion & pepper and sauté for 5 minutes.
- Add garlic, sauté one more minute, stirring constantly.
- Add broth, tomatoes & juice, black beans, seitan, hominy, lime juice, chili powder, cumin, 2 tsp salt, pepper, paprika, cayenne pepper (if needed), and bring to a boil.
- Boil 5-7 minutes (if liquid looks low add up to 2 cups more water)
- Add cilantro and boil 1 more minute
- Taste & add seasoning if needed
- Garnish each bowl with avocado, tortilla strips or chips, cilantro, and one last squeeze of lime juice.