This creamy and rich soup is made with pecans and chipotle in adobo sauce. This is a treasured family favorite!

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Melt the butter in a large saucepan over medium heat. Cook and stir the onion and garlic in the butter until soft but not brown. about 5 minutes.

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  • Pour the chicken stock into the pot and whisk in the tomato paste, heavy cream, and lemon juice. Turn the heat to high and bring the soup to a boil. Turn the heat down to medium-low, add the 3 cups of pecan pieces and the chopped chipotle peppers, and simmer the soup until the pecans soften, about 30 minutes.

  • Set aside 2 cups of soup. Pour the rest of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

  • Stir the reserved 2 cups of soup back into the pot and bring to a simmer and season with salt to taste. Serve, hot, with a sprinkle of chopped pecans for garnish.

Nutrition Facts

602.6 calories; 7.37 g protein; 15.84 g carbohydrates; 6 g dietary-fiber; 5.51 g sugars; 60.37 g fat; 18.69 g saturated-fat; 89.71 mg cholesterol; 1312.24 IU vitamin-a-iu; 2.45 mg niacin-equivalents; 0.22 mg vitamin-b6; 9.04 mg vitamin-c; 18.21 mcg folate; 94.3 mg calcium; 1.99 mg iron; 73.61 mg magnesium; 495.6 mg potassium; 750.48 mg sodium; 0.38 mg thiamin; 543.29 calories-from-fat; 9 percent-of-calories-from-carbs; 85 percent-of-calories-from-fat; 4 percent-of-calories-from-protein; 26 percent-of-calories-from-sat-fat


Reviews (11)

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Most helpful positive review

Becky Stacey
08/27/2012
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!!
(7)

Most helpful critical review

Anonymous
11/01/2012
I was quite disappointed by the lack of wow factor with this soup. I roasted the pecans and I think that did help with the flavor a little bit. I added 2 whole chipotles but I think this was too much - one would have been sufficient and we love spicy food. Overall a decent starter course but definitely not for dinner and not one I'll make the effort to make too often.
16 Ratings
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Becky Stacey
08/27/2012
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!!
(7)
Kym Cox Surridge
01/08/2009
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.
(5)
Maron Thorne
08/31/2010
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.
(4)
Soup Loving Nicole
08/25/2010
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!
(3)
kitchenkolt
01/05/2009
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.
(2)
mheinecke
03/04/2011
absolutely amazing!
(2)
Debster
01/02/2009
Unique and was enjoyed by most. I will make it again.
(1)
amatullah001
04/07/2014
I made this as is with about two cups of pecans instead of three when it was completed I didn't care for the taste. However later I added chicken and it tasted wonderful. I ate it as a soup however I think it would also be good served over white rice
Stef
03/16/2015
Omg this is sitting on my stove right now and I've just taken my first taste. Delicious!! Unbelievable! When I first started making it all the family came out of their hidey holes wondering what delicious smelling thing I was making