Here's the recipe:
2 - 3 tbsp chipotle sauce (look in the mexican food section)
1 12 oz package soft silken tofu
1 tbsp canola oil
1/4 medium sized red bell pepper, diced
1/2 tsp cumin seed
2 medium tomatillos, diced
1 15 oz. can diced tomatoes with green chiles (or just diced tomatoes if you don't like it so spicy)
3 15 oz. cans whole kernel corn
1/2 tsp oregano
1 tsp salt
Combine silken tofu and chipotle sauce in a blender and blend until smooth. Set aside. (If you can't find chipotle sauce, use tomato puree and about a tsp of chipotle powder, or very finely chopped chipotle peppers - which are dry roasted jalapenos! Oh, and the silken tofu is probably with the asian foods, or on the baking aisle with the soymilk)
Heat oil in a medium sized pan on medium heat. Add bell peppers and saute just until they begin to brown, 3 - 5 min, then add cumin seed and saute another minute. Add tomatillos and saute for another minute longer. Add the rest of the ingredients, and the tofu mixture from the blender, and cook until heated through. Spoon about half of the soup back into the blender, cream it in the blender, then add back to the pot. Or, use an immersion blender to cream it as much as desired. (Thanks Aunt Claudia for that immersion blender, the best present ever!)
Serve hot and top with crushed tortilla chips. That's it!!
Now, a note about spiciness. All of my family, except for me, is pretty sensitive to spicy foods. (To me, the spicier the better!) and this soup was too spicy for them. My husband said it was "eatable" and he really enjoyed the flavor, but almost too spicy that he couldn't eat it. SO, if you don't enjoy spiciness I'd suggest just using diced tomatoes, not with green chiles, and maybe only using 2 tbsp of chipotle sauce, or maybe just to taste.
As always, I hope you enjoy this one and please let me know how it turns out!
(Served here with Enchilada Muffins - recipe for the book!)