Spicy Mexican Soup | Food | Pittsburgh | Pittsburgh City Paper

Spicy Mexican Soup

Golden hominy is like a starchy ball made from whole corn kernels.

This is my favorite soup to make. It’s so easy, spicy, filling and delicious! It started as a chicken tortilla soup, but turned into a spicy, thick vegetable soup that I make year round. The golden hominy really makes it. Golden hominy is like a starchy ball made from whole corn kernels. This small addition turns it from a traditional vegetable soup and into an impressive side or main dish, good for family meals as well as a standout potluck dish. Another advantage: This is a one-pot soup. In the summer, it pairs well with a salad, and you can use extra cilantro for a matching dressing. In the winter, I like to pair it with cheesy quesadillas or baked nachos, which are always a hit. Also, it freezes really well for up to two months. If you’ve got a small household, you can still make a whole batch to reduce food waste.


  • 1 white onion
  • 5-10 jalapeños (depending on how spicy you like it)
  • 4-6 cloves garlic
  • 1 28-oz. can crushed tomatoes
  • 2 yellow squashes, sliced
  • 1 12-oz. can black beans
  • 1 12-oz. can golden hominy
  • 3 cups vegetable stock
  • 1 fistful of cilantro, chopped
  • 1-3 tsp. cumin, or to taste
  • 1-3 tsp. coriander powder, or to taste
  • Garnishes, like cheese, sour cream, tortilla chips


Dice the garlic, jalapeños and the onion, and add to a pot with a few teaspoons of olive oil. Sauté the vegetables until they start to sweat, then add the crushed tomatoes and vegetable stock. While it cooks, drain and rinse the black beans and golden hominy. Add to the pot and allow to cook. Meanwhile, cut the squashes into slices, then add to pot along with the cumin and coriander. Stir to combine. Let simmer on low heat covered for about 20 minutes, adding more stock if you want a thinner soup. Before serving, add the chopped cilantro to the soup and save some for garnish.

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