2 Fresh Tilapia Fillets from Mexico or Honduras
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
1 (28 oz.) can diced tomatoes
2 chipotle peppers in adobo sauce
4 cups chicken broth
1 (14 oz.) can pinto beans, rinsed and drained
1 (28 oz.) can hominy, drained
Salt and black pepper (pinch of each)
1 teaspoon cumin
1/2 teaspoon paprika
In a large pot, heat the oil and add the onion and garlic.
Add the tomatoes and chipotle peppers to a blender and puree for 5-6 seconds.
Add the tomato mixture to the onion and stir.
Pour the broth in to the pot along with the pinto beans, hominy, salt, pepper, cumin and paprika. Stir and bring to a simmer.
Roughly cut up the tilapia into small chunks and add to the soup. Stir and simmer for about 20 minutes until the tilapia is cooked through.
Serve warm with fresh cilantro and queso cheese.