On the first brisk evenings of autumn, there’s no question that soup is the perfect one-pot, one-bowl dinner. It’s quick, easy, and warming, but the biggest advantage is that you can create one by rifling through your pantry. But if that doesn’t inspire you, try this spicy Tomato-Chipotle Soup on for size.
As an added bonus, you can swap the chicken broth for vegetable broth to make any vegetarians at your table happy, too.
Makes
5 servings
Total Time
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Ingredients
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Test Kitchen Approved
Test Kitchen Tip
While chipotles add smoky flavor to dishes, these dried jalapeños also pack a little heat. You may need to adjust the amount to your liking.
Instructions
Melt butter in a large pot over medium heat. Add onions and cook 3 minutes. Stir in garlic, chipotles, and adobo sauce; cook 1–2minutes. 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.
Adding a bit of the adobo sauce from the canned chipotles adds deep flavor and more heat.
A handheld blender is an easy way to purée hot soups, but you can also do so in a standard blender.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 215
% Daily Value*
Total Fat 9g 13%
Saturated Fat 6g 30%
Cholesterol 24mg 8%
Sodium 841mg 35%
% Daily Value*
Carbs 27g 9%
Fiber 7g 28%
Protein 5g
*Percent Daily Values are based on a 2,000 calorie diet.
