Recipe by ArtistColumbus
"This creamy and rich soup is made with pecans and chipotle in adobo sauce. This is a treasured family favorite!"
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1 (6 ounce) can
finely chopped canned chipotle chile in adobo sauce
salt to taste
chopped pecans for garnish
Oh bliss! I'm a definite pecan-lover, so this soup sounded like something I would like. Took the advice of KymInNM and left out tomato paste, and that of Nuttycat22 and roasted the pecans first, and it is divine! I used sea salt on the pecans as they roasted, and then used the sea salt from the pan to season the soup when it was done. Thank you for the recipe, I will certainly make this again and again!!
The taste was excellent but it was watery and the peacons were an odd texture with this. I am going to strain the liquid, discard the pecans, and add cooked chicken then reheat and serve. I only added about a cup of pecans originally and am glad as that was even too much. I think this soup has hope but in a different format.
I haven't made it yet but am anxious too! After reading the recipe and the reviews it seemed to me that if you toast the Pecans, it might add a depth of flavor that you are missing. I am going to try toasting them and see if that helps.
This was very good and easy to make, but it wasn't quite as interesting as I thought it would be. It tasted like tomato-chipotle soup; the pecans added more texture than flavor. I used veg broth and coconut milk (my standard sub for cream); otherwise I followed the recipe exactly. I'd probably try this again and use a tomato rather than paste--or omit it altogether. A dried chipotle would add an interesting smokiness.
This was okay but it lacked something I thought. The blended pecans resembled ground beef which was deceiving. Maybe I would have liked it better with meat? I'm not sure? It wasn't bad and it was a nice change but it cost a lot to make it for not a lot of WOW factor. If you love pecans, give it a try!
I got a little heavy handed on the chipotle's, so I put some sour cream on the table, but being from New Mexico, none of my guests thought it was too hot. Tasty and different. A nice company soup.
Unique and was enjoyed by most. I will make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Pecan Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 603
** Calories from Fat: 543
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