Say that fast 3 times! What a mouthful, but it pretty much describes what is in this soup from top to bottom. I found this recipe on Rachael Ray’s site and change it slightly to my liking. We finally had a cooler day here in southern California (cool meaning it only reached a high of 70 and was overcast), so I decided I wanted soup – after all it is fall and we need to enjoy some tasty soups. The surprise for our family was Craig thought the soup was a bit spicy hot and although it was, I loved the heat.
Enjoy this spicy and delicious soup for dinner!
Craig loves to crush his tortilla chips; I put mine in whole, let them get a little soggy, and then eat. Are you a crusher or do you eat the chips whole in your soup?
A couple of helpful hints –
1.The chipotle chilies will stain your cutting board; you may need bleach if you are not able to rinse the sauce off right away.
2. Your 8 oz can of chipotle chilies will come with around 8 to 10 chilies; don’t discard the rest. Divide them into freezer Ziploc baggies (I put 2 per baggie and 2 Tbs sauce per baggie). Label the baggies and freeze to use another time.