Mexican Vegetable Soup with Lime and Avocado

By Alqualonde

Ingredients

• 1 tablespoon light olive oil
• 1 medium red onion, finely diced
• 2 cloves of garlic, finely chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 carrots, cut into 1/4-inch-rounds
• 8 ounces green beans, tipped and cut into 1 inch pieces
• 2 medium tomatoes, peeled, seeded, and chopped
• 6 cups of chicken stock
• 1/4 cup cooked hominy
• 2 teaspoons chilpotle chilies, minced
• 1 avocado, peeled and sliced
• cilantro leaves, for garnish
• 6 wedges lime

Preparation

Step 1

Warm the oil in a soup pot, add onion, garlic, oregano, and salt, and cook over medium-low heat until the onion softens.

- Add the carrots, beans, and tomatoes; pour in the heated stock and simmer.

- After 20 minutes add the hominy and then gradually stir in the chilpotle chilies to taste.

- Cook another 5 minutes; then taste for salt.

- Ladle the soup into bowls; garnish with the avocado and cilantro leaves. Serve the lime on the side.