Once upon an afternoon, I decided to make a chicken dish and thought, “If a little chipotle pepper is good, then an entire can of chipotle peppers must be better.” Wowzers!
As my husband and I tried to eat dinner that night, our noses and eyes ran uncontrollably, and we discussed the television show where a man challenges himself to eat crazy-hot things. Needless to say, I learned a painful (pun intended) lesson that night and applied that lesson when experimenting with my Vegetable Beef Soup.
Just. Use. One.
A little chipotle goes a long way. Trust me.
Cook’s tip: Don’t waste the rest of the chipotle peppers and adobo sauce in the can. Just place them into a freezer bag and flatten. Freeze until needed. Then, you can break off what you need.
This Chipotle Beef Soup is spicy but not too hot. Another bonus is that if you want to skip the beef, you could easily swap out cooked chicken or just extra beans. Delicious.