“Mexican” Minestrone

*Warning:
With any dish that has any level of heat, just remember that you can always add heat, but you can’t take it away. Use peppers conservatively in the beginning.

2 (32 ounce) boxes low sodium chicken broth
1 -2 tablespoon Knorr “Caldo de Tomate” (by the bouillon cubes)
1 regular sized can fire roasted diced tomatoes, lightly pulse in food processor
1 regular sized can hominy, rinsed
1 regular sized can black beans, rinsed
1- 2 tablespoons diced chipolte peppers in adobe sauce
4 gloves garlic, minced
½ cup onion
1 medium Idaho potato, cut into bite sized pieces
2-3 tablespoons tomato paste
Juice of ½ lime
1-2 cups cooked shredded chicken (optional)
Cilantro, as a garnish (optional)
Sour cream (optional)
Broken up Tortilla Chips

Heat up chicken broth with Caldo de Tomate. Add in onions and garlic once boiling, add in chipolte peppers (more can be added if you are looking for a spicier soup). Add in tomatoes and hominy and let simmer for about 20 minutes. Then add beans, potato and lime juice and season with more Caldo de Tomate if needed. Let simmer for an additional 20 to 30 minutes. The beans will start to split and the potatoes will start to fall apart. Add in tomato paste, turn off heat, let sit for 10 minutes and garnish with the above options.