The flavors in this soup's spice mixture really benefit from a long afternoon simmer in the sun! This is a not-so-traditional tortilla soup recipe; hominy and black beans have been added for extra heartiness. Shredded cooked chicken is an optional add-in as well.
1 yellow onion, diced
2 cloves garlic, minced
2 t olive oil
1 t paprika
1 t cumin
1 t chili powder
1/2 t Mexican oregano
1/2 t chipotle powder
1 t salt
1/2 t black pepper
1 15-ounce can crushed tomatoes
1 15-ounce can hominy, drained
1 15 ounce can black beans, drained
2 cups vegetable broth
4 corn tortillas (or you can use tortilla chips)
Optional for serving:
crumbled queso fresco
On the stovetop, saute onions and garlic in olive oil until the onions become translucent. Add paprika, cumin, chili powder, oregano and chipotle powder to the pan. Stir well and continue cooking for a few minutes. Please note that this step can be done in the solar oven rather than the stovetop by placing onions, garlic and olive oil in your graniteware pot. Cover and cook in the solar oven for 20-30 minutes.
Now place cooked onion mixture and remaining ingredients (through broth) in your graniteware pot. Give it a stir, cover, and place in your preheated Solavore Sport. Let the soup simmer in the sun for approximately 3-4 hours. Low temperature is fine for this one, no reflectors needed if you've got lots of sunshine.
Bake or toast your tortillas until they are crispy, then slice in to strips (or use prepared tortilla chips).
Serve the soup in bowls and top with tortillas, avocado, cheese, radish or whatever is to your liking.