- 5 mins
- 30 mins
4.4/5
(14 Votes)
Ingredients
- Ingredients:
- makes 10, 2 cup servings
- 241 calories, 1.5 fat, 42 carbs, 10 fiber, 13 protein
- 1137 sodium
- One thing about the sodium, is that I rinse the beans really well from the can so I am positive there is not 1100 mg of sodium per serving. Just wanted to give you a heads up in case that’s something you need to watch out for.
- 1 28 ounce can canned diced tomatoes
- 1 15 ounce can fire roasted tomatoes
- 1 15 ounce can mild Rotel tomatoes
- six corn tortillas
- 8 cups vegetable broth
- 2 tablespoons canned adobo sauce (or any hot sauce)
- 1 15 ounce can light kidney beans (rinsed and drained)
- 1 15 ounce can black beans (rinsed and drained)
- 1 15 ounce can of yellow corn, drained
- 1 32 ounce can of hominy, drained (about 3 cups total)
- 3 tablespoon taco seasoning
- 3 tablespoons ground cumin
- salt and pepper to taste
- Garnishes:
- sliced jalapenos
- cilantro
- cheddar cheese
Preparation
Step 1
In a large stock pot, add all the tomatoes and the corn tortillas. Don’t worry about breaking up the tortillas, they’ll soften pretty quickly. Let the tomatoes simmer for about 15 minutes, then using a stick blender, puree. Add remaining ingredients and cook for 30 minutes.
Garnish with sliced jalapenos, cilantro, and cheddar cheese.