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mexican vegetable soup with lime and avocado


From notes on website: I made this tonight because I stumbled across it on Pinterest right before heading to the kitchen to fix dinner. I used vegetable broth, and used organic corn rather than hominy, and used black beans instead of green beans. Then, since it was going to be more of a chowder, and the main course, I added dehydrated tortellini. It was awesome, even if I didn’t have any fresh cilantro.


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



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