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Recipe Ingredients

  • 1 Tbsp. of unsalted butter
  • 1 small diced yellow onion
  • 4 cloves of garlic
  • ½ small diced jalapeño, seeds removed
  • ½ small diced poblano pepper, seeds removed
  • 1 dried chile de arbol, seeds removed
  • 2 (28 oz.) cans of white hominy, strained and rinsed
  • 2 (15 oz.) cans of black beans, strained and rinsed
  • 1 (15 oz.) can of chickpeas, strained and rinsed
  • 1 ½ Tbsp. of dried cumin
  • 1 Tbsp. of dry oregano
  • 3 (15 oz.) cans of crushed tomatoes
  • 4 cups of vegetable stock
  • 4 cups of crushed corn tortilla chips
  • 15 heated Jose Ole Chicken and Cheese taquitos
  • Optional Garnishes: sliced green onions, fresh cilantro leaves, avocado, Cotija cheese, lime wedges
  • Kosher salt and pepper to taste

Recipe Directions

  • In a large pot on high heat, melt the butter and add in the onions and garlic and caramelize, about 20 minutes.
  • Once the onions are brown add in the peppers and sauté for 3 to 4 minutes.
  • Next add the hominy, beans, cumin, oregano, tomatoes and stock and simmer for 40 minutes.
  • Finish the soup by stirring in the crushed corn tortilla chips, salt and pepper and simmer for another 20 minutes.
  • Once the Taquitos are cooked cut them in half on a bias and serve them along with the soup in mini espresso mugs or shot glasses.
  • Garnish the soup with the optional garnishes, sliced green onions, cilantro leaves, avocado, Cotija Cheese and lime wedges.

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