Vegetable Tortilla Soup with Hominy, Avocado & Queso Fresco

Tortilla soup, a staple in Mexico City, was traditionally made with onion, tomatoes and ground tortillas. The recipe gradually traveled north, becoming a fixture of Californian cooking—where the tortillas were added in crispy strips instead. Beautiful and simply satisfying, our version features hominy (more nutritious, puffed-up maize kernels) and a delicious array of toppings: toasted tortilla strips, avocado, cilantro, crumbled queso fresco, peppery radish slices and fresh lime juice. Top each serving however you’d like!

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