Fire-roasted tomatoes and cream are pureed into a smooth and savory soup infused with smoky chipotle flavors giving it a Southwest twist. Garnish with tortilla strips or cilantro and a wedge of lime.
Preparation Time
5 mins
Cooking Time
15 mins
Total Time
20 mins
Calories
226 Calories
Recipe Instructions
Step 1
Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
Step 2
Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat.
Step 3
Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.
Ingredients
¼ teaspoon salt
1 tablespoon olive oil
3 cups chicken broth
½ teaspoon ground cumin
½ teaspoon chili powder
¾ cup heavy cream
½ cup onion, chopped
2 chipotle peppers in adobo sauce, chopped
1 tablespoon adobo sauce from chipotle peppers
1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes with Garlic
