Bring 2 cups water to a boil and whisk in 1 tablespoon broth powder. Add the TVP chunks, cover, and remove from heat. Let them drink up the broth while you build the soup base.
Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and chili powder, stirring until fragrant, about 1 minute.
Pour in remaining 6 cups water and bring to a boil. Add green chiles, hominy, tomatoes, and the hydrated TVP with any remaining liquid.
Season with remaining 2 tablespoons broth powder and simmer 15 minutes to let everything meld together.
Ladle into bowls and top with fresh cilantro. Serve with lime wedges and tortilla chips on the side.
Save this recipe to your collection
Sign up free
Comments