Chip Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 3 tablespoons avocado oil or 3 tablespoons olive oil
• 2 onions, coarsely chopped
• 8 whole garlic cloves
• 1 (28 ounce) can low-sodium tomatoes, diced
• 1 (28 ounce) can low-sodium fire-roasted tomatoes, diced
• 8 cups low sodium vegetable broth
• 7 cups sliced shiitake mushroom caps
• avocado, chunks
• spinach, thinly sliced
• chipotle chiles in adobo or roasted hatch chile, finely chopped
• goat cheese (optional)
• corn tortilla chips, crumbled

Recipe

• 1 over medium heat, heat oil. then and add onions and garlic and cook, stirring occasionally for about ten minutes. if the mixture gets dry you can add a little water.
• 2 using a blender (you may have to work in batches), puree the tomatoes with the onion and garlic. return to the pot, add veggie broth and bring to a boil. reduce heat and add mushrooms. simmer at least 30 minutes (the longer you cook it for, the more the flavors will blend).
• 3 when you are ready to serve, place desired amounts of avocado, spinach, peppers, and goat cheese in bowls and lade soup over all. top with crumbled chips.