Chip Soup
  • 3tablespoons avocado oil, or any high-heat oil
  • 2medium onions, coarsely chopped
  • 8whole cloves garlic
  • 1(28-ounce) can low-sodium tomatoesdiced or crushed
  • 1(28-ounce) can low-sodium roasted diced tomatoes
  • 8cups low-sodium vegetable broth
  • 7cups sliced shiitake mushroomsstems removed
  • Avocado chunks
  • Spinach, thinly sliced
  • Chipotle peppers in adobo sauce, or roasted Hatch chilies, finely chopped
  • Goat cheeseoptional
  • Corn tortilla chipscrumbled
  1. Heat oil over medium heat in a large, heavy pot or Dutch oven. Add onions and garlic and cook for about 10 minutes. If mixture gets dry, add a little water and stir occasionally. Cool a few minutes.
  2. Working in batches, purée tomatoes in a food processor with onion-garlic mixture. Return to pot. Add broth and bring to a boil. Reduce heat and add mushrooms. Simmer 30 minutes or more (flavors will blend more the longer it simmers).
  3. When ready to serve, place desired amounts of avocado, spinach, peppers, and goat cheese in bowls and ladle soup over all. Top with crumbled chips
Recipe Notes
Nutrition Facts
Chip Soup
Amount Per Serving
Calories 225
% Daily Value*
Cholesterol 10mg 3%
Sodium 660mg 28%
Total Carbohydrates 24g 8%
Dietary Fiber 5g 20%
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (with 2 tablespoons avocado, 1/4 cup spinach, 1/2 teaspoon chipotle, 11/2 tablespoons goat cheese, and 4 chips): 225 cal, 46% fat cal, 12g fat, 4g sat fat, 10mg chol, 8g protein, 24g carb, 5g fiber, 660mg sodium