Ingredients

• 1 tsp. oil
• 1 small white onion, slivered
• 1 cup carrots, thinly sliced
• 3 cups low-salt beef or chicken broth
• 1 Tbsp. chipotle chilies in adobo sauce, minced
• 15.5 ounces white hominy, (one can)
• 3 cups baby corn, packed (or sub torn spinach leaves)
• ½ medium avocado, diced
• ¼ cup cilantro
• Optional Toppings
• lime wedges
• cabbage, shredded
• radishes, slivered

Method

Heat a large saucepan over medium-high heat. Add oil, then onion and carrots; cook 4 minutes stirring occasionally, or until the onion starts to darken.

Add broth and chiles, bring to a simmer. Stir in hominy and salt; simmer uncovered 8 minutes. Stir in spinach; simmer 1 minute or until spinach wilts.

Ladle into shallow bowls; top with avocado and cilantro. Serve with desired toppings.

Notes

Nutrition Information
Per serving
Calories: 182
Carbohydrates: 26.4g
Saturated Fat: 0.79g
Monounsaturated Fat: 4.8g
Protein: 7.7g
Dietary Fiber: 6.5g
Nutrition Bonus: 1.4 g polyunsaturated fat

Categories

Soups