This is certainly the season for soup and this soup is loaded with vegetables and plant based protein.  I used some smoked chilis as the flavor base which provides a little heat and a wonderful smoky flavor. In Texas, there is no shortage of smoked chilis, but they are relatively easy to find in many markets. If you are looking for a vegan recipe, you could easily eliminate the avocado yogurt cream and just use avocados, but it adds a nice finish and brightness to the soup.

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