2 Tbsp olive oil 1 Tbsp minced shallot 1 cup diced onion 1 cup diced celery 1 cup diced green bell pepper 1/2 tsp oregano 1/2 tsp ground cumin 1/2 tsp ground corriander 1/2 tsp fennel seeds 1/8 tsp cinnamon 1 cup evaporated milk 1 28 oz. can petit diced tomatoes 2ish cups vegetable or chicken stock 2 Tbsp honey 1 chipotle pepper (not the whole can, just one pepper) in adobo sauce (found in the latin aisle at the grocery) 1 tsp salt
In a large pot, heat olive oil over medium high heat. Add shallots, onions, celery and bell pepper and saute for 5 minutes until tender. Add oregano, cumin, corriander, fennel, and cinnamon and cook 2 more minutes. Add broth and bring to a simmer. Add tomatoes, honey, and a single chipotle pepper in adobo. Bring to a simmer, reduce heat to medium and cook 30 minutes uncovered, stirring occasionally. Puree soup with an immersion blender until very smooth. Add evaporated milk and salt.