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Mexican Vegetable Soup with Lime and Avocado
Ingredients
  • 1 tablespoon light olive oil
  • 1 medium red onion, finely diced
  • 2 cloves of garlic, finely chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 2 carrots, cut into ¼-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
  • ¼ cup cooked hominy
  • 2 teaspoons chilpotle chilies, minced
  • 1 avocado, peeled and sliced
  • cilantro leaves, for garnish
  • 6 wedges lime
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