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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