Dinner tonight was chipotle chicken and tomato soup. It was simple to make and has few ingredients - great for a last-minute meal idea. We topped it with sour cream and pan-fried a flour tortilla to dip in the soup!Note: You'll notice that a lot of my recipes call for chipotle chiles in adobo sauce (twice this week)! They come in a can, and you can find them on the international food aisle in the grocery store. There are about 8-10 peppers in a can, so a great tip is to divide them into pairs, along with some of their sauce, and freeze them individually in plastic bags.
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