Avocado-lime Soup with Chipotle Chile

Source: Self Magazine

2 ripe avocados, cubed
2/3 cup chopped red onion
2 large cloves garlic, chopped
2 tsp chopped canned chipotle chile in adobo sauce
3/4 tsp salt
1/2 tsp ground cumin
2.5 cups nonfat plain yogurt
1/4 cup chopped fresh cilantro
3 tbsp fresh lime juice
tortilla chips
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, about 1 hour.

When serving, garnish with chips and salsa.