You may have noticed in the past few years while eating out that mini plates and tapas seem to fill every menu. Well, it’s not a coincidence — in fact mini foods and bite-size dishes are a huge trend that are not only sweeping through restaurants but on the home front as well. My wife and daughter love a variety of different tastes and foods so I always try to offer a number of different items, and the way I do it is by offering smaller portions. These Mini Vegetable Tortilla Shooters with Chicken Cheese Taquitos allow me to serve up delicious, quick bites from the frozen food section, along with a hearty soup that can sit on the stovetop all day long. It’s National Frozen Food Month, so while we’re not completely thawed out up here in Chicago just yet, this hearty tortilla soup oughta warm up your soul in time for spring!
Since the taquitos bake quickly in the oven, this recipe begins with making the vegetarian tortilla soup. Start by toasting up onions and garlic and then adding in the peppers to give them a quick sauté. This part is all in the eye of the beholder, because it depends on how much heat you want. With that being said, another huge trend is hot and spicy! Say it with me, Hot and Spicy! Fun right? J Now, because I have a daughter, I try to be careful here because I’m not looking to scorch her taste buds off, but feel free to add in as much or as little as you’d like. The chili’s I used were jalapeños, poblanos and dried chili’s de arbol, but I only used a bit of each so I could incorporate their wonderful flavors. Next, add in the hominy, black beans, chickpeas, cumin, oregano, tomatoes and vegetable stock and simmer over low heat for about 40 minutes or so. Soup tastes better with time, so while you can eat it right away, just know it will taste better the next day. To finish off the soup, crumble in about four cups of crunched up corn tortilla chips and season with salt and pepper. This will help thicken the soup and provide some delicious flavors, not to mention, provide some body.
While your house is seriously smelling glorious at this point, it’s now time to cook the taquitos. Line a sheet tray with parchment paper, pop ’em on there and bake in the oven for only 10 to 11 minutes. These taquitos by Jose Ole provide the ultimate accompaniment to this soup, and they’re loaded with protein-filled chicken. I always try to serve my family a balanced meal, and thanks to the frozen food aisle where these are found, I can do exactly that while serving them up the latest trends in the culinary world. I know I know, I overdo it! Jose Ole taquitos also come in beef and cheese and lastly bean and cheese. The bean and cheese taquitos will give this soup the full vegetarian experience, which is another booming trend. Skipping the animal products and going all vegetarian is sexy these days, and you can do it without sacrificing any flavor.
To complete this soup, I chose to garnish with sliced green onions, fresh cilantro, diced avocado and my favorite Cotija cheese.
Of course the coolest part is dipping in the chicken and cheese taquitos. Cut them in half on a bias and slide right in the cup. I actually used the soup as a sauce and kept dipping the taquitos in there and eating ’em, or I found myself slamming down the soup and then taking a huge bite of the taquito for the ultimate flavor combo— don’t mind the food spilling out of my mouth at this point.
So you’ve just been hit with the trifecta of culinary trends: mini, hot and spicy and vegetarian. The last thing to do of course, make these Mini Vegetable Tortilla Shooters with Chicken Cheese Taquitos! For more great tips and recipes, be sure to check out EasyHomeMeals.com, and be sure to follow them on their social media channels at:
- 1 tablespoon of unsalted butter
- 1 small diced yellow onion
- 4 cloves of garlic
- ½ small diced jalapeño, seeds removed
- ½ small diced poblano pepper, seeds removed
- 1 dried chile de arbol, seeds removed
- 2 28 ounce cans of white hominy, strained and rinsed
- 2 15 ounce cans of black beans, strained and rinsed
- 1 15 ounce can of chickpeas, strained and rinsed
- 1 ½ tablespoons of dried cumin
- 1 tablespoon of dry oregano
- 3 15 ounce cans of crushed tomatoes
- 4 cups of vegetable stock
- 4 cups of crushed corn tortilla chips
- 15 heated Jose Ole Chicken and Cheese taquitos
- Optional Garnishes: sliced green onions, fresh cilantro leaves, avocado, Cotija cheese, lime wedges
- Kosher salt and pepper to taste
- In a large pot on high heat, melt the butter and add in the onions and garlic and caramelize, about 20 minutes.
- Once the onions are brown add in the peppers and sauté for 3 to 4 minutes.
- Next add the hominy, beans, cumin, oregano, tomatoes and stock and simmer for 40 minutes.
- Finish the soup by stirring in the crushed corn tortilla chips, salt and pepper and simmer for another 20 minutes.
- Once the Taquitos are cooked cut them in half on a bias and serve them along with the soup in mini espresso mugs or shot glasses.
- Garnish the soup with the optional garnishes, sliced green onions, cilantro leaves, avocado, Cotija Cheese and lime wedges.