1 Tbs. olive oil
1 medium red onion, diced
2 cloves garlic, minced or pressed
1/2 tsp. dried oregano
1/2 tsp. salt
2 carrots, sliced
1 15 oz. can black beans, drained and rinsed
2 medium tomatoes, peeled, seeded, and diced
6 cups of chicken (or vegetable) stock
1/2 cup hominy (found near the canned corn or on the Mexican aisle)
2 tsp. chipotle chilies (*see note below)
1 avocado, peeled and sliced or diced
cilantro leaves, for garnish
2 limes, cut into wedges
Heat the oil in a soup pot. Add the onion, oregano, and salt and cook over medium-low heat until the onion is soft. Add the garlic and stir for 1 minute. Add the carrots, beans, tomatoes, and chicken stock. Simmer for 20 minutes. Add the hominy and chipotle chilies. Simmer for 5 more minutes, then taste for salt.
To serve, ladle soup into bowls then garnish with avocado and cilantro. Serve the lime wedges on the side, but be sure to squeeze 1 or 2 into your bowl before enjoying! Sour cream, shredded cheese, and tortilla chips are optional garnishes as well, but I love this soup even without them.
*Note about chipotle chilies: Buy a can of chipotle chilies in adobo sauce. Remove the chilies and slice them open. While wearing gloves, run each of the chilies under water and remove the seeds (the oil from the seeds can burn your skin and irritate your eyes, so be careful). Finely mince the chilies with a knife or food processor. Save leftover chilies by freezing in desired portions. (see this tutorial from Our Best Bites)
Recipe slightly adapted from sacramentostreet.com
