INGREDIENTS
- 2 tablespoons oil of choice
- 1 large white onion, medium dice
- 3 cloves of garlic, minced
- 1-2 jalapenos, seeded and chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano (can sub regular oregano)
- 1 qt vegetable stock
- 1 14oz can crushed tomatoes
- 1 14oz can of black beans, drained and rinsed
- 1 14oz can hominy, drained and rinsed (can sub corn kernels)
- Salt & pepper to taste
- 1 avocado, diced
- 1 tablespoon of vegan crème fraiche
- Fresh cilantro leaves or sliced green onion
- 1 lime cut into 8 even wedges
PREPARATION
- Heat a large pot over medium heat;
- Add the butter/oil and allow to heat;
- Add the onion, garlic, and jalapeno cooking until soft
(about 5 minutes); - Stir in the chili powder, cumin, and oregano, allowing time to toast the spices;
- Add the stock and tomatoes, simmering for 3 minutes;
- Add the beans and hominy, simmering for another 10 minutes,
until slightly thickened; - Season with salt and pepper to taste;
- Split ½ of the avocado between 2-4 bowls;
- Pour the soup over the avocado;
- Garnish with crème fraiche, remaining avocado, cilantro and lime.
- Enjoy with Sea Salt or Chipotle REAL THIN Crackers!
TRY WITH
Real Thin Cayenne Pepper
Real Thin Cayenne Pepper
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