mexican-ish soup

Dinner last night

• 2 cloves garlic, thinly sliced
  
• 1 inch spicy red mystery pepper from the neighbors, finely chopped, leave in seeds for extra heat
  
• 1 tbsp canola oil
  
• .25 cup white hominy
• .25 cup black beans, canned
• 3 tbsp bean juice (yummmm)
• 1 can chicken broth (use veggie broth to make this vegan)
  
• .5 - 1.5 cans water, as needed for desired consistency
  
• .25 cup soyrizo
• medium bunch spinach
• 1 tbsp taco seasoning
• tortilla chips you accidentally left open that are half stale
  
• sour cream or plain yogurt (optional)

1. saute garlic & red pepper over med-low heat until flavors start to release
2. add hominy & saute 2 minutes longer
3. add taco seasoning
4. add broth & black beans with juice. turn to med-high heat
   
5. add soyrizo & water, cook until satisfied
6. add spinach, turn off heat, stir several times, and cover. wait for spinach to wilt.
   
7. ladle into bowl over some tortilla chips, top w/ the cooling dairy