Chip Soup

• 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) canlow-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

1. Over medium heat, heat oil.
2. Then and add onions and garlic and cook, stirring occasionally for about ten minutes.
3. If the mixture gets dry you can add a little water.
4. Using a blender (you may have to work in batches), puree the tomatoes with the onion and garlic.
5. Return to the pot, add veggie broth and bring to a boil.
6. Reduce heat and add mushrooms.
7. Simmer at least 30 minutes (the longer you cook it for, the more the flavors will blend).
8. When you are ready to serve, place desired amounts of avocado, spinach, peppers, and goat cheese in bowls and lade soup over all.
9. Top with crumbled chips.

avocado oil, onions, garlic, tomatoes, tomatoes, vegetable broth, shiitake mushroom, avocado, chiles, goat cheese, corn tortilla chips

Taken from www.food.com/recipe/chip-soup-430009 (may not work)