Creamy Tomato Chipotle Soup

• Produce

  • 1 tsp Chipotle chile, powder
  • 2 tbsp Garlic
  • 1 Onion, large
  • 4 (14.5 oz cans Tomatoes in, juice

• Canned Goods

  • 2 (14.5 oz cans Chicken broth

• Condiments

  • 1 tbsp Adobo sauce
  • 1 Chipotle chile in adobo sauce

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 Cilantro and black pepper

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 4 tbsp Butter
  • 3 oz Cream cheese
  • 1 cup Heavy cream

Found on noblepig.com

Ingredients

• 4 Tablespoons butter
• 1 large onion, chopped
• 2 Tablespoons minced garlic
• 1 chipotle chile in adobo sauce
• 1 Tablespoon adobo sauce (from canned chipotles)
• 3 Tablespoons all-purpose flour
• 1 teaspoon chipotle chile powder
• 1/2 teaspoon ground cumin
• 4 (14.5 oz) cans diced tomatoes in juice
• 2 (14.5 oz) cans chicken broth
• 3 oz cream cheese
• 1 cup heavy cream
• cilantro and black pepper (optional)

Directions

• Melt butter in large, heavy-bottomed pot over medium heat. Add onions; cook about 5 minutes or until soft. Stir in garlic, chipotle chile and adobo sauce; cook 1 minutes more. Stir in flour, chipotle chile powder and cumin, stirring until fully incorporated. Add tomatoes and broth; bring to a boil. Reduce heat to low and simmer for 30 minutes. Remove soup from heat. Add soup to a blender along with the cream cheese (you will need to do this in two batches). Puree until smooth. Add soup back to the original pot and stir in heavy cream. Serve immediately and garnish with cilantro and black pepper if you choose.