Heed this warning if you aren't experienced using these little suckers. Chipotle peppers are smoked jalapeno peppers that usually come in a can of adobo sauce - you find them on the international aisle at the supermarket. I've used them BRIEFLY in some turkey chili recipes, but my experience is limited at best. I've had a Chicken Tortilla Soup recipe up on my cork board for awhile that I wanted to try out. It was actually a bit cooler here last night, so I whipped up a batch. The recipe called for two chipotle peppers chopped to add to the soup. I got them out, chopped them up and added them to the soup. I finished the rest of the recipe and served myself up a bowl of this beautiful concoction. Then I took a bite, and I can't remember anything else other than my mouth on FIRE and me trying to suck down a cup of milk as quickly as possible. It was such a shame because I couldn't save the soup - it was too hot, even after I added sour cream and extra chicken broth. And I couldn't taste the soup because my mouth had been totally scorched. Alas, had I studied a bit about these peppers beforehand, I would've used only one sparingly in this soup. Next time...
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