Mexican Vegetable Soup with Avocado and Lime

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. Add the carrots, beans, tomatoes and tomato paste. Then pour in the chicken stock and bring to a simmer.
3. After 30 minutes of simmering add the hominy and then gradually stir in the chipotle chilies to taste.
4. Cook another 10 minutes; then taste for salt and add salt if needed.
5. Ladle the soup into bowls; garnish with the avocado and cilantro leaves. Serve the lime on the side.

Recipe from Sacramento Street who adapted it from The Greens Cook Book.