I have made this soup at least 20 times in the past couple of years, and have tweaked it a bit....I like to dice an onion and saute in a TBSP of light butter until soft. I use almond milk in place of a the cream, and chipotle seasoning powder in place of the adobo. I also like mine very spicy, so I add lots of cayenne and fresh ground black pepper. The perfect topping for this is a TBSP sour cream (I use fat-free) or a dollop of goat cheese. I eat this several times a week in the winter; with the above modifications, it's actually a very low-calorie soup.
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I have made this soup at least 20 times in the past couple of years, and have tweaked it a...