Tomato Chipotle Bisque

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.

Serving Size: 6