Tortilla Soup 

Recipe + Photos by April Viar 

Enjoy a comforting bowl of tortilla soup, where sweet corn and tofu cubes come together in a rich and savory broth. Topped with crispy tortilla strips, this simple yet hearty soup is ideal for any meal. 

Servings: 6-8 

INGREDIENTS 

• 2 qts Ocean’s Halo Tortilla Soup Broth
• 28 oz can hominy, drained and rinsed 
• 15 oz can sweet golden corn 
• 1 large onion, diced 
• 16 oz extra firm tofu, diced into tiny cubes 
• 1 red bell pepper, diced 
• 4 cloves garlic, minced 
• 1 jalapeño pepper, deseeded and diced 
• 10 oz can diced tomatoes and green Chiles 
• 14.5 oz can fire roasted garlic diced tomatoes 
• 1 cup water
• 1 tsp chili powder 
• 1 tsp garlic powder 

GARNISH 

• 1 lime, sliced 
• 1/4 cup cilantro leaves 
• 2 scallions, diced 
• 1 24ct pack Mission Street Tacos white corn tortilla, sliced into thin strips 
• 1 tbsp olive oil 
• 1/2 cup Forager Project Organic Unsweetened Plain Cashewmilk Yogurt 
• 2 tbsp Sriracha 

DIRECTIONS 

• Combine all the soup ingredients into a large stockpot. Bring the mixture to a low boil for five minutes, then reduce the heat to medium-low and let the soup simmer for an hour. This allows the flavors to meld together perfectly. 
• Place the sliced corn tortillas into a bowl and drizzle with olive oil. Gently toss the strips, ensuring each piece is evenly coated with the oil.
• Preheat the oven to 350F and line a sheet pan with parchment paper. Arrange the oil coated tortilla strips on the prepared pan in a single layer. Bake for 10 minutes or until the strips are golden and crisp. 
• Once the soup is ready, garnish with tortilla strips, lime, a dollop of yogurt, a drizzle of Sriracha and a sprinkle of scallions and cilantro for added flavor and texture.