What is a chipotle pepper?

A chipotle is a dried, smoked jalapeno.

Chipotles are often packed in adobo sauce. This rich, savory sauce is made with chilies, garlic, vinegar and other spices. It helps keep the chipotles plump while being stored.

How long can chipotles in adobo sauce be kept?

I keep them a very long time. Upon opening a can I transfer them to a glass container with a tight lid and store them in the fridge. This way I can use a chipotle if needed or a spoonful of the adobo sauce or both if I need them!

What are other ways to use chipotles in adobo sauce?

I make my own mayonnaise spread by combining a chipotle with some adobo sauce. Great on a sandwich. I love adding a spoonful to salsa. You'd be amazed at how good Pace salsa tastes after adding a chopped chipotle and a spoonful of adobo. I also have a recipe for guacamole that uses chipotle and I even have a chipotle sauce for chicken. This is one condiment I can't live without!

Yummy Refried Bean Soup

Name: Yummy Refried Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican/American
Ingredients: 2 T olive oil; 1 medium onion, finely chopped; 3 garlic cloves, minced or finely sliced; 1/2 lb to 1 lb chorizo (I like Boulder sausage or my own!); 1 t Diamond Kosher salt or 1/2 t Morton; 1 t dried oregano; 1 t ground cumin; 1/2 t ground coriander; 3 chipotles in adobo, finely chopped plus 3 T adobo sauce; 3 T chipotle salsa; 1 16 oz can refried beans; 4 c chicken broth (I use Better than Bouillion); Garnishes: Cotija cheese crumbled, sour cream, sliced radishes, cilantro, scallions, tortilla chips, lime wedges

Description

Refried bean soup made with chorizo and chipotles in adobo sauce is a family pleaser. Economical and hearty, and on the table in 30 minutes, this easy soup is a winner!

Ingredients

Scale

2 T olive oil

1 medium onion, finely chopped

3 garlic cloves, minced or finely sliced

1/2 lb to 1 lb chorizo (I like Boulder sausage or my own!)

1 t Diamond Kosher salt or 1/2 t Morton

1 t dried oregano

1 t ground cumin

1/2 t ground coriander

3 chipotles in adobo, finely chopped plus 3 T adobo sauce

3 T chipotle salsa

1 16 oz can refried beans

4 c chicken broth (I use Better than Bouillion)

Garnishes: Cotija cheese crumbled, sour cream, sliced radishes, cilantro, scallions, tortilla chips, lime wedges

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Instructions

Heat 2 T olive oil in a medium pot on medium-high heat. Cook onion and garlic, stirring occasionally until softened, about 4 minutes.

Add chorizo, 1 t salt and other seasonings. Cook, breaking up chorizo into small pieces and until spices are well incorporated.

Add minced chipotles and adobo sauce, and salsa and continue cooking until the chorizo is mostly cooked through, about 2 minutes.

Stir in beans and chicken broth, mashing or whisking to incorporate beans. Bring to a boil, reduce heat to low and simmer until broth is slightly thickened, 8-10 minutes.

Ladle into bowls and serve with garnishes. Don't forget a little squirt of lime!

Notes

Thanks Bon Appetit for the inspiration!