Mexican Hot and Sour Soup

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READY IN: 32mins
Recipe by That is Dr House to

The author of Mostly Vegetables credits the Wappo Bistro and Grill in Calistoga California and their fusion recipes as the inspiration for this one.

Ingredients Nutrition


  1. Toast the tortillas and cut into strips. If using chipotles make sure they are seeded and stemmed. Tear up the dried bread so it will fit easier into processor. Use canned hominy and drain it. The smoke dried jalapenos are Chipotles. I have NO clue why the zaar computer won't take it.
  2. In saute pan with oil, lightly toast the chilies over med heat until aromatic and slightly softened about 2 minutes. In food processor fitted with metal blade finely grind them.
  3. Add the bread, garlic and vinegar and puree to thick paste.
  4. In separate saucepan, cover tomatillos with water and simmer until softened and tender about 8 minutes. Drain and add to chili mix then puree until smooth.
  5. Transfer to saucepan and dilute with stock. Stir to blend. Add the hominy, tomatoes, green beans, and carrots. Simmer for 15 to 20 minutes.
  6. To serve put a little of the cheese in each bowl, pour hot soup on top and garnish with the avocado, tortilla strips and herbs.
  7. Serve lime wedges on side.

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