Get the Recipe: Tortilla and Cheddar Soup


  • 2 tablespoons olive oil
  • 4 garlic cloves, chopped
  • 1 15 oz can hominy
  • 2 tablespoons ancho chile powder
  • 1 jalapeño, seeded and diced
  • 2 teaspoon cumin
  • 2 tablespoons fresh cilantro, chopped
  • 1 cup onion, chopped
  • 2 cups tomato puree
  • 5 cups chicken stock
  • Freshly ground black pepper, to taste
  • lime, juiced
  • 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.