Mexican Hot And Sour Soup Recipe

Name: Mexican Hot And Sour Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon vegetable oil; 3 smoke dried jalapeno peppers or 1 -2 tablespoon chipotle chile in adobo; 2 cups bread, dry torn up; 3 garlic cloves, peeled; 1/3 cup red wine, vingear; 1 lb fresh tomatillo, husked; 1 quart vegetable stock; 14 1/2 ounces hominy; 1 medium vine-ripe tomatoes, seeded chopped; 1/2 lb green beans, 1/2 pieces; 2 medium carrots, coarsely chopped; 1/3 cup shredded muenster cheese; 1 small ripe avocado, cubed; 3 small corn tortillas, see note; chopped fresh marjoram; chopped fresh cilantro; lime wedge

Servings: persons

1 teaspoon vegetable oil
3 smoke dried jalapeno peppers or 1 -2 tablespoon chipotle chile in adobo
2 cups bread, dry torn up
3 garlic cloves, peeled
1/3 cup red wine, vingear
1 lb fresh tomatillo, husked
1 quart vegetable stock
14 1/2 ounces hominy
1 medium vine-ripe tomatoes, seeded chopped
1/2 lb green beans, 1/2 pieces
2 medium carrots, coarsely chopped
1/3 cup shredded muenster cheese
1 small ripe avocado, cubed
3 small corn tortillas, see note
chopped fresh marjoram
chopped fresh cilantro
lime wedge

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.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 teaspoon vegetable oil, 3 smoke dried jalapeno peppers or 1 -2 tablespoon chipotle chile in adobo, 2 cups bread, dry torn up, 3 garlic cloves, peeled, and more.

Yes, Mexican Hot And Sour Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Hot And Sour Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions