1 tbsp. canola oil
4 cups chicken stock
1 finely chopped yellow onion
1 whole skinned chicken breast
1 minced clove garlic
1 cup cooked or canned hominy
1 tsp. fresh oregano
1 tsp. chopped chipotle chili
1 pinch of salt
1 chopped avocado
2 carrots, peeled and chopped
Cilantro leaves
12 green beans, cut in 1 1/2 in. pieces
Sliced limes
2 tomatoes, peeled, seeded and chopped

Heat oil in large pot over medium heat. Add onion, garlic, oregano, and salt. Cook 15 minutes, add carrots, beans and tomatoes, chicken stock, and chicken. Cook until chicken is done, remove chicken, shred and return to pot. Add hominy and chili. Cook for another 5 minutes. Serve garnished with avocado.