Stay warm this month with a spicy blend of jalapenos, chilies, and peppers, perfect for lunch and dinner.

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

Optional: Lime wedges, sour cream, cilantro sprigs, sliced green onions, sliced jalapenos for garnish.

Directions
1 Preheat the oven to 375°F.

2 Heat the olive oil in a large heavy pot over medium heat. Add the garlic and cook for 1 to 2 minutes, until sizzling and fragrant. Add the onion, chilies, chipotle peppers, chili powder, sea salt and cumin.

3 Cook, stirring occasionally, for 20 minutes, until the onions begin to caramelize. Stir in the stock, tomatoes, hominy and black beans, and simmer gently for 30 minutes.

4 Meanwhile, toss the tortilla strips with the vegetable oil on a baking sheet; spread out in a single layer and bake for 12 to 15 minutes, until crispy.

5 Just before serving, stir the salsa verde into the soup. Top bowls with the avocado and garnishes and a handful of the crispy tortilla strips.

Prep and cook time: 2 hours
Serves 6