Recipe and photo courtesy of Cuisine at Home
Makes 5 servings
Total time: 45 minutes
Ingredients
Melt:
- 4 Tbsp. unsalted butter
- 2 cups chopped onions
- 2 Tbsp. minced fresh garlic
- 2 Tbsp. minced chipotles in adobo sauce
- 1 Tbsp. adobo sauce (from canned chipotles)
- 2 Tbsp. all-purpose flour
Add:
- 3 cups low-sodium chicken broth
- 2 cans diced tomatoes in juice (28 oz. each)
Stir in:
- ½ cup chopped fresh cilantro
- Salt and black pepper to taste
- Tortilla chips
- Sour cream
- Guacamole
- Cilantro leaves
Instructions
- Melt butter in a large pot over medium heat. Add onions and cook 3 minutes. Stir in garlic, chipotles, and adobo sauce; cook 1–2 minutes. Stir in flour and cook 1 minute.
- Add broth and tomatoes; bring to a boil. Reduce heat to medium-low and simmer soup 30 minutes. Remove soup from heat and purée with a blender until smooth.
- Stir in chopped cilantro and season soup with salt and pepper. Garnish each serving with tortilla chips, sour cream or guacamole, and cilantro.
Nutritional Facts Per Serving: Calories: 215; Total Fat: 9g; Cholesterol: 24mg; Sodium: 841mg; Carbs: 27g; Fiber: 7g; Protein: 5g
