- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 2 chipotle peppers in adobo sauce, chopped
- 1 tablespoon adobo sauce from chipotle peppers
- 1 (14.5 ounce) can Hunt's® Fire Roasted Diced Tomatoes with Garlic
- 3 cups chicken broth
- 3/4 cup heavy cream
- Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
- Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat.
- Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.