30-Minute Tex-Mex Vegetable Soup

Ingredients

For the Soup:
• 3-4 tbsp extra virgin olive oil
• 1 package fresh fajita vegetables from the deli (approximately 2 cups sliced green and red bell peppers, and onions), roughly chopped
• 1 medium zucchini, cut into 1-inch cubes
• 1 large tomato, cut into 1-inch cubes
• 6-8 cloves roasted garlic, from the deli section
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1/2 tbsp dried oregano
• 1 14-oz can crushed tomatoes
• 1 14-oz can black beans, drained and rinsed
• 1 29-oz can hominy, drained and rinsed
• 4+ cups vegetable stock
• Salt and pepper, to taste
For the Sandwich:
• 3 cups rotisserie chicken, shredded or diced
• ¾ cup celery, diced
• ¼ cup chopped radishes
• ¼ chopped cilantro
• 3 tbsp finely-diced white onion
• ½ cup sour cream
• ¼ cup mayonnaise
• 2 tbsp fresh lime juice
• ½ tbsp. diced chipotle peppers in adobe sauce
• 2 tsp cumin
• Salt and pepper, to taste
• 4 slices lightly-toasted whole grain bread
• Micro greens

Instructions

For the Soup:
1. Heat two tablespoons oil in a large Dutch oven over medium-high heat until slightly smoking.
2. Add fajita vegetables. Cook 2-3 minutes to slightly char. Remove from pot, set aside on a plate.
3. Add more oil as needed to pot. Add zucchini, cook 1-2 minutes until slightly charred. Place on plate with other vegetables.
4. Reduce heat to medium, add more oil as needed to pot. Mix in fresh tomato, roasted garlic, tomato paste, and seasonings. Cook 1-2 minutes, stirring frequently.
5. Mix in crushed tomatoes, beans, hominy, and cooked vegetables. Stir to combine.
6. Pour in stock, scraping bits off bottom of pot. Adjust amount of stock for desired consistency.
7. Bring to a low boil, reduce heat and simmer 15 minutes.
For the Sandwich:
8. While your soup is simmering, whisk together sour cream, mayonnaise, fresh lime juice, diced chipotle peppers in adobe sauce, and cumin in a large bowl.
9. Mix in chopped rotisserie chicken, diced celery, radishes, cilantro, and white onion.
10. Stir to combine. Salt and pepper to taste.
11. Salad is best when chilled for at least one hour. Can be made the day before.
12. Serve on lightly-toasted whole grain bread topped with micro greens.

Notes