1 7oz can chipotles in adobo, (4-6) chipotles chopped
2tablespoonsof adobo saucereserved from chipotles
2 29 oz cans fire roasted tomatoes
1/4cupcilantrochopped + garnish
In a large pot or dutch oven over medium-high heat add the beef, garlic powder & onion powder and brown cook for 5 minutes. Remove beef from pot and set aside.
In the same pot over medium heat add oil. Once hot, add onion and 1 teaspoon of salt and stir occasionally. Cook for 5 minutes or until onions begin to turn translucent.
Add in the minced garlic, chipotle's peppers in adobo sauce, oregano and remaining salt and pepper. Mix together and let sauté for 1 minute. Add in the fire-roasted tomatoes, cilantro, beef stock, red wine and mix well.
Optional step. If you want a super smooth finish to your soup, remove from heat and let cool a bit. Use an immersion blender or blender and blend soup to your desired consistency.
Add soup and beef back to the pot. And let simmer for 30 minutes to reduce.
This is a spicy soup so if you want to reduce the spice only use half the can of chipotles in adobo
When using a blending with warm liquids, you must hold the blender lid down with a kitchen towel to prevent the lid from popping up violently. Be careful and be sure the let soup cool before blending.
*Nutrition information is a rough estimate.
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