Easy Mexican Soup

• 4 or 5 garlic cloves minced
• 1 small onion diced
• 1 zuchini diced
• 1 small carrot diced
• 2 tablespoons corn oil
• 2 corn tortillas, cut into 1-inch squares
• 1 can Ro-tel
• 1 can black beans
• 1 can hominy
• 1 can tomato sauce
•  3 teaspoons cumin
• 2 quarts vegetable stock
•  salt and black pepper

• 2 corn tortillas, cut into strips 
• 1 ripe avocado, diced
• 1/2 cup grated Veggie Shreds
• 1/4 cup chopped fresh cilantro leaves

Coarsely chop the garlic, onion, zuchini, and carrot. Set aside.

In a large soup pot, heat the oil over medium-high heat and add diced onion.  Saute until soft and add garlic, zuchini, carrots. Stir in the Ro-tel, hominy, black beans and tomato sauce. Add salt pepper and cumin and continue to simmer for about 10 minutes. Slowly pour in the stock and cook over med low heat until the soup is reduced by 1/3.

Ladle the soup into soup bowls and garnish with tortillas, avocados, veggie shreds, and cilantro.