Mexican Vegetable Soup with Lime and Avocado

4.67 from 3 votes

Prep Time10

Cook Time40

Total Time50

Course: Main Dish

Servings: to 6

Calories: 371kcal

Author: Good Dinner Mom

1 Tablespoon light olive oil
1 medium red onion, finely diced
2 cloves of garlic, finely chopped
½ teaspoon dried oregano
½ teaspoon salt
3 carrots, cut into ¼-inch-rounds
8 ounces green beans, tipped and cut into 1 inch pieces
1 medium russet potato, cut into 1 inch cubes
1 cup diced canned tomatoes, undrained
2 Tablespoons tomato paste
6 cups vegetable broth, or chicken stock
¼ cup cooked hominy
1 to 2 teaspoons minced chipotle peppers in adobo sauce, depending on heat you like
1 avocado, peeled and sliced
cilantro leaves, for garnish
6 wedges lime

Heat 1 Tablespoon oil in a soup pot, add 1 diced red onion, 2 chopped garlic cloves, ½ teaspoon oregano, and ½ teaspoon salt, and cook over medium-low heat until the onion softens.
Add 3 cut carrots, 8 ounces cut beans, 1 cubed potato, 1 cup diced tomatoes with juice and 2 tablespoons tomato paste; pour in 6 cups vegetable broth (or chicken stock) and bring to a simmer.
After 30 minutes add ¼ cup hominy and then gradually stir in 1-2 teaspoons chipotle chilies to taste.
Cook another 10 minutes; then taste for salt.
Ladle the soup into bowls; garnish with 1 avocado and cilantro leaves. Serve the lime on the side.