Mexican Vegetable Soup With Avocado And Lime Recipe

Name: Mexican Vegetable Soup With Avocado And Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

745

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Tablespoon Light Olive Oil, 1 Medium Red Onion, Finely Diced, 2 cloves Garlic, Finely Chopped, 1/2 teaspoons Dried Oregano, and more.

Yes, Mexican Vegetable Soup With Avocado And Lime falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Vegetable Soup With Avocado And Lime

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