- While the jalapeños roast, for the chipotle cream, mix the
finely chopped chipotle peppers, adobo sauce, minced garlic, sour cream, and mayonnaise all together.
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks of celery, diced 2 medium carrots, diced 2
chopped chipotle pepper in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
Combine the mayonnaise, sour cream,
chopped chipotle pepper, adobo sauce and garlic in a small bowl and season to taste with black pepper.
Place
the chopped chipotle peppers in a small bowl and whisk in olive oil.
1/2
chopped chipotle pepper, from a can of chipotles in adobo sauce (optional, and only if you want your soup spicy)
The chopped chipotle peppers should be kept with the adobe sauce as that adds some depth and heat to the barbecue sauce - use as little or as much as you would like.
Minimal prep; besides having your seasonings handy you'll want to squeeze your lemon, dice the onion,
chop the chipotle peppers, mince the garlic, and chop the thyme (remove all stems.)
Toss the beans and corn into the pot, along with the oregano, cumin, and
the chopped chipotle pepper.
Top the chicken with
the chopped chipotle peppers and the adobo sauce.
Toss the beans and corn into the pot, along with the oregano, cumin, and
the chopped chipotle pepper.