Mexican Soup 🇲🇽

Cut one red onion into thin slices. Separate a third of the onion for pickling.

Put the pickling onion in a bowl, add a pinch of salt and the vinegar. Set aside until the soup is ready.

Add the rest of the onion to a pan with olive oil. Sauté the onion with a pinch of salt. When it starts to become translucent, add the paprika and oregano and cook for a couple of minutes stirring constantly.

Add the green sauce (to taste, the more sauce, the hotter). Cook for a minute or two with the onion and add the vegetable stock. Bring to the boil.

After 5-7 minutes add the cooked beans (liquid included) and the corn. Let cook another 5 minutes, add the juice of 2 limes (or to taste!) and adjust the salt.

Serve in a bowl with a handful of grated cheese, a quarter of an avocado (or half, sliced or diced) per person, and some of the previously pickled onion.