Left Over Tortillas Soup

Grape seed oil
Chile powder
Dried epazote or oregano
Black pepper
1 larger jar roasted red pepper
A few pickled jalapenos and some brine
1 box low sodium chicken broth
8-10 left-over cooked corn tortillas
1 cup frozen corn
1 box no-salt black beans
1 can hominy
Cotija cheese and more jalapenos for serving

Heat oil in pot; add spices and herbs. Blend red peppers and jalapeno pickles in food processor. Add mixture to pot with chicken broth. Cook about ten minutes. Crunch up tortillas and add to pot. Simmer for about 15 minutes. Remove from heat. Let sit until almost ready to serve. Then return to heat and add corn, black beans and hominy. Add water if needed. Cook until heated through. Serve with cotija and extra pickled jalapenos.