Mission Tortilla Soup


6 Roma tomatoes, cut into quarters

1 ½ medium white onions, diced

6 cloves garlic, peeled

1 jalapeno, stem and seeds removed

1 tablespoon cumin, ground

½ tablespoon chili powder

½ tablespoon Kosher salt

2 teaspoon black pepper

3 tablespoons vegetable oil

64 ounces chicken stock

6 6-inch Mission corn tortillas, cut

1 can (15 ounces) black beans, rinsed and drained

1 can (15.5 ounces) hominy, rinsed and drained

1 pound Rouses rotisserie chicken, shredded


Monterey Jack Cheese, shredded

Sour Cream

Green Onion, chopped

Mission corn tortilla strips, cut thin and toasted

Cilantro, chopped



Preheat oven to 350 degrees. In a medium size bowl, toss the Roma tomatoes, onion, garlic and jalapeno with the spices and 2 tablespoons of the vegetable oil.

Transfer to a roasting pan and cook until the vegetables are tender and slightly charred.

Remove the vegetables from the oven. Transfer to a blender or food processor and puree on high until smooth.

In a medium-size pot, heat the remaining vegetable oil. Add the vegetable puree and sauté for minutes.

Add the chicken stock and chopped corn tortillas to the pot and simmer on low for 20-25 minutes stirring occasionally to make sure nothing sticks.

Once the tortillas have cooked down into the soup, and it has thickened, add the black beans, hominy, and pulled chicken to the pot. Simmer the soup for an additional 15 minutes to allow the flavors to blend.

Serve in a warm bowl or cup and garnish before serving.