Chilled Avocado Chipotle Soup

  • 2 ripe avocados; cubed
  • 2/3 cup chopped red onion
  • 2 large cloves garlic, chopped
  • 2 teaspoons chopped canned chipotle chile in adobo sauce
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 2 1/2 cups nonfat plain yogurt
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 4 lime-flavored (or plain) tortilla chips
  • 1/4 cup store-bought salsa

Pulse avocados, onion, garlic, chile, salt and cumin in a food processor until pureed. Add yogurt and cilantro; pulse until well combined. Transfer avocado mixture to a bowl. Stir in 1/2 cup ice water and lime juice. (Thin with more water, if desired.) Cover and chill until cold, 1 hour. Divide soup among 4 bowls; garnish with chips and salsa before serving.