Pazole Soup

3 (6 inch) corn tortillas           1 can Fri Chick (soy based meat) cubed

1 large onion, chopped           1 can yellow hominy, drained

1 tbsp minced garlic           1 can white hominy (optional)

½ -1 tsp. Oregano leaves        1 each green, red, yellow peppers

1½ tsp ground cumin                       chopped (makes colorful-only

½ C lightly packed fresh cilantro          need to use 1 or 2 of choice.)

2 cans (14-1/2 oz) each           1 can (4 oz) diced green chilies

vegetable broth plus     1 can sliced black olives

enough water to equal   1 chopped jalapeño (optional)

5 cups

Preheat oven to 450 F. Cut tortillas into ¼ inch strips.  Place strips on baking sheet.  Bake 3-4 minutes or until crisp.  Do not let strips brown.  Remove and cool while making soup.

•       Coat bottom of large kettle with light coating of olive oil.
•       Add onion, garlic, oregano and cumin: stir to combine.
•       Cover pan and stir occasionally, about 6 minutes or  until onion is golden.
•       Add broth, water, hominy, pepper, chilies, Fri Chick, and olives to broth.
•       Cover and bring to medium-high heat.  Stir in Cilantro.
•       Reduce heat to med-low and simmer about 30 minutes.
•       Top with toasted tortilla strips.

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