This will warm you up on a cold day! Canned or jarred chipotle peppers in adobo sauce can be found in the Mexican food section of the grocery store, and they add a subtle depth of flavor that’s a little spicy and a little smoky. We freeze the leftovers peppers in small snack-size baggies, with one chili and about one spoonful of sauce in each baggie, for use later in other recipes. (Be sure to date your baggies, and use them within 6 months for best flavor.) If you can’t find chipotle peppers, use hot sauce to taste instead.
We like to add a can of refried beans to our soups to thicken them without blending. We use refried beans with no added spices– just beans, water, and salt. If you want to choose a type that has additional spices, you might want to leave out the chipotles.
This recipe makes about 12 cups, but it will still fit into our Finite Foodie recommended 4-quart saucepan. Feel free to use a larger one if you have one. Leftovers freeze well.