Classic Tortilla Soup with Hominy and Toasted Tortilla Strips

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A comforting tomato broth simmered with hominy and topped with crispy tortilla strips, featuring authentic Mexican flavors. This mexican-inspired soups ready in about 50 minutes pairs large, finely chopped onion, minced garlic, seeded and minced jalapeño pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large, finely chopped onion
• 2 cloves, minced garlic
• 1, seeded and minced jalapeño pepper
• 2 tbsp olive oil
• 28 oz crushed tomatoes
• 15 oz, drained hominy
• 4 cups chicken broth
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 4, cut into 1/2-inch strips corn tortillas
• 1, sliced avocado
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp olive oil in a pot over medium heat. Add 1 chopped onion, 2 minced garlic cloves, and 1 minced jalapeño. Cook for 5 minutes until soft and fragrant.
2. Step 2: Stir in 28 oz crushed tomatoes, 15 oz hominy, 4 cups broth, 1 tsp dried oregano, 1/2 tsp ground cumin, 1/4 tsp salt, and 1/4 tsp black pepper. Simmer for 20 minutes.
3. Step 3: Heat 1 tbsp olive oil in a skillet. Add 4 corn tortilla strips and cook for 3 minutes, flipping, until golden and crisp.
4. Step 4: Serve soup hot, topped with 1/4 of the crispy tortilla strips, 1/2 sliced avocado, and 1 tbsp chopped cilantro.