Mexican Vegetable Soup With Avocado And Lime

• 1 Tablespoon Light Olive Oil
• 1 Medium Red Onion, Finely Diced
• 2 cloves Garlic, Finely Chopped
• 1/2 teaspoons Dried Oregano
• 1/2 teaspoons Salt
• 3 Carrots, Cut Into 1/4- Inch Rounds
• 8 ounces, weight Green Beans, Tipped And Cut Into 1 Inch Pieces
• 1 cup Diced Canned Tomatoes
• 2 Tablespoons Tomato Paste
• 6 cups Chicken Stock
• 1/4 cups Cooked Or Canned Hominy
• 1 teaspoon Minced Chipotle Peppers In Adobo Sauce - Double The Amount Depending On The Amount Of Heat You Like
• 1 Avocado (peeled, Pitted And Sliced)
• Cilantro Leaves, For Garnish
• 6 Lime Wedges

1. 1. Heat the oil in a soup pot over medium low heat. Then add onion, garlic, oregano, and salt, and cook over medium-low heat until the onion softens.
2. 2. Add the carrots, beans, tomatoes and tomato paste. Then pour in the chicken stock and bring to a simmer.
3. 3. After 30 minutes of simmering add the hominy and then gradually stir in the chipotle chilies to taste.
4. 4. Cook another 10 minutes; then taste for salt and add salt if needed.
5. 5. Ladle the soup into bowls; garnish with the avocado and cilantro leaves. Serve the lime on the side.
6. Recipe from Sacramento Street who adapted it from The Greens Cook Book.

light olive oil, red onion, garlic, oregano, salt, carrots, green beans, tomatoes, tomato paste, chicken, ubc, peppers, avocado, cilantro, wedges

Taken from tastykitchen.com/recipes/soups/mexican-vegetable-soup-with-avocado-and-lime/ (may not work)