Recipe: Tortilla soup with chipotle, avocado and hominy | Style at Home

Ingredients

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 large sweet onion, diced
• 2 small dried arbol chilies, finely chopped
• 2 tbsp chipotle peppers in adobo sauce
• 1 tsp chili powder
• 1 1/2 tsp sea salt
• 1/2 tsp ground cumin
• 4 cups vegetable stock
• 12 grape tomatoes, quartered
• 2 cups hominy, drained and rinsed
• 2 cups black beans, drained and rinsed
• 8 small yellow corn tortillas, cut into 1/4" strips
• 1 tbsp vegetable oil
• 1 cup salsa verde
• 1 avocado, diced