Comfort in a bowl.

Scale

2 tablespoons canola oil

1 1/2 cups finely chopped onion

4 cloves garlic, peeled and left whole

16 ounces assorted mushrooms, finely chopped in food processor

½ pound ground beef

½ cup chopped cilantro plus additional for garnish

1 tablespoon seeded and minced chipotle chili in adobo sauce

1-teaspoon kosher salt

1-teaspoon ground cumin

1-teaspoon ground coriander

¼ teaspoon freshly ground black pepper

1 (15 oz) can diced tomatoes

6 cups chicken broth

2 cups stemmed and sliced fresh shitake mushrooms

1 ripe avocado, diced

½ cup sour cream

lightly salted tortilla chips

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Heat oil in large saucepan over medium heat. Add onion and garlic; cook for 5 minutes or just until golden and soft.
Transfer half the onions and all the garlic to a blender.
Transfer the remaining onions to a large mixing bowl; set aside.
Increase heat to medium-high. Add chopped mushrooms; cook, stirring occasionally, until mushrooms have released all their liquid and begin to brown.
Transfer mushrooms to bowl with onions; cool 10 minutes.
Add ground beef, cilantro, chipotle, salt, cumin, coriander and pepper to mushroom mixture; blend well.
Shape mixture into walnut size meatballs; set aside.
Meanwhile, add tomatoes to blender with garlic and onions; process until smooth.
Pour tomato mixture into saucepan and cook over medium-high heat, stirring, for 5 to 10 minutes or until thick.
Add broth and sliced mushrooms; bring to a boil.
Add mushroom-meatballs, reduce heat and simmer, partially covered, for 10 to 15 minutes.
To serve: in each soup bowl place a portion of avocado. Ladle the soup into the bowl. Top with a dollop of sour cream and a small handful of tortilla chips. Garnish with cilantro.