Chipotle is not a word normally used in my vocabulary. In fact, my only acquaintance with it is its use as the name of a local fast-food Mexican restaurant (haven’t been there yet, but I’ve heard it’s good).
But it was an ingredient in the recipe I tried recently, for Chipotle Chicken and Tomato Soup.
Chipotle peppers come in little cans, like this. Toy Lady advised me to puree the entire can, and then estimated that the chipotle pepper called for might equal a teaspoonful. Okay, I did that. I put the extra into a little jar to put into the fridge. Except. The remainder would not fit. So, I figured I could put the rest into the soup – maybe 3 teaspoons? How hot could it be?
I continued with the recipe pretty much as written. I used dry navy beans, beginning by soaking them the night before. If I can get my act together enough to do this, I like using dried beans rather than canned, because they’re cheaper and have less sodium. I also added a can of black beans, as Toy Lady did when she made the recipe, because we like black beans. I put it all in the crockpot, and that was that.
And the finished product?
It was good! However. Remember the earlier incident in which I added more chipotle pepper than called for? Not a good idea. The soup was good while I ate it, but once I swallowed – WHOA! That stuff was extremely spicy, at least for our not-so-adventurous-tastewise-family. I would definitely not venture beyond a teaspoonful of the chipotle pepper next time.