Mexican Vegetable Soup With Lime and Avocado from sacramento street

Mexican Vegetable Soup with Lime and Avocado
Serves four to six.

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

See more about this recipe and directions on sacramentostreet.com
Recipe adapted from The Greens Cook Book // Photo by Caitlin Flemming
 

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