Ingredients

1/2 c. extra-virgin olive oil

8 small corn tortillas, halved and sliced into 1/2" wide strips

Kosher salt

2 tbsp. reserved tortilla frying oil

1 jalapeño, seeds removed and diced

1 poblano, seeds removed and diced

1 1/2 tsp. ground cumin

1 tsp. ground coriander

1 tsp. smoked paprika

1/2 tsp. freshly ground black pepper

1 tsp. kosher salt 

1 large red onion, diced, divided

5 cloves garlic, minced

2 tbsp. tomato paste

2 chipotle in adobo, diced

1 (15-oz.) can hominy, drained

1 c. corn

1 (15.5-oz.) can black beans, drained and rinsed

1 (14.5-oz.) can fire roasted diced tomatoes

1 (28-oz.) can crushed tomatoes

2 c. low-sodium vegetable broth or water

Fried tortilla chips

Sliced avocado 

Sliced radishes (optional)

Diced red onion

Cilantro (optional) 

Lime wedges

Preparation

Step 1Make the tortilla chips: In a small pot over medium heat, heat oil. Frying in two batches, add in half the tortilla strips and fry until golden, stirring frequently, about 6 minutes. Transfer fried chips onto a paper towel-lined plate, then immediately sprinkle with salt while hot. Repeat with remaining tortilla strips. Reserve oil. Step 2Make the soup: In a large pot over medium-high heat, heat 2 tablespoons reserved tortilla frying oil. Add jalapeño and poblano and let cook until slightly charred, stirring occasionally, about 8 minutes. Add cumin, coriander, paprika, pepper, and salt and stir until fragrant, about 1 minute. Step 3Reserve ¼ cup of the diced onion for topping. Add remaining onion and garlic to pot and let cook, stirring occasionally, until onions begin to turn golden, about 7 minutes. Add tomato paste and stir until color deepens, about 1 minute. Add chiles and adobo sauce and stir until evenly distributed and fragrant, 1 minute. Step 4Add hominy, corn, beans, tomatoes, and broth. Bring to a simmer, then reduce heat to low. Let cook for at least 20 minutes; for a thicker soup, let cook longer to desired consistency.Step 5Serve soup topped with crispy tortilla strips, avocado, radish, onion, cilantro, and a wedge of lime.

We’re piling on the flavor here, because “vegan” doesn’t mean missing out on any of the fun! There’s three kinds of chili peppers, three kinds of canned tomatoes, hominy for chew, creamy black beans for protein, a medley of spices, all topped with a wondrous assortment of toppings: fried tortillas for crunch, raw onions and radish slices for freshness, rich avocado, and a squidge of lime juice to brighten it all up a notch. Buyer beware, this recipe’s got a little heat to it! If it tastes just a little too spicy to you at the end of cooking, you can add in 1 to 2 tablespoons of brown sugar to taste to level off that kick. Or, if you know for sure your spice tolerance can’t handle all that capsaicin, eliminate the jalapeño at the very beginning. To make this a speedier process, you can use definitely use store-bought tortilla chips, but if you fry your tortillas in the same pan, you get to have an extra layer of toasty, corny flavor for your soup base.  For more plant-based recipes, check out these 30+ vegan recipes. If you’ve made this recipe, be sure to leave us a note down in the comments below and tell us how you liked it! Want more vegan recipes? Check out our new vegan dinners cookbook!