This challenge couldn't have come at a better time—we had a refrigerator full of items that needed to be used up. Fortunately, they went well together: homemade vegetable stock,* red mole paste from Trader Joe's, leftover diced canned tomatoes and black beans, and stale corn tortillas. Also, we had a ripe avocado, cilantro, and a leftover chunk of queso fresco for garnishing. (The queso fresco gives this vegetarian dish a "meaty" texture.) From our pantry we added onion, garlic, cumin, oregano, chili powder, and Bragg's Liquid Aminos. The resulting soup is thick and flavorful...and, best of all, free!
* We always make our own veggie stock from vegetable trimmings, saving them in the freezer until we have a large Ziploc's worth, then simmering them for half an hour.