Chipotle Enchilada Sauce or Soup

• 2 tablespoons butter
• 2 tablespoons flour
• 5 teaspoons chili seasoning mix
• 1 12 teaspoons cumin
• 2 teaspoons fresh pressed garlic
• 12 cup crushed tomatoes
• 1 cup chicken stock (or water)
• 13 cup milk
• 1 ounce heavy whipping cream
• 2 chipotle chiles in adobo (using only 1 pepper will make the sauce mild adding 2 makes it spicy)
• salt

1. On low heat make a rough by melting the butter add the crushed garlic and lightly saute then slowly add in the flour to make a paste while continuing to stir.
2. Add the seasonings and continue stirring.
3. Add the crushed tomatoes and stir.
4. Chop up the chipotle peppers and leave the seeds; add and stir.
5. Slowly stir in the milk to incorporate.
6. Add the cream and incorporate.
7. Add the chicken stock and stir well
8. Bring to a low boil and then reduce to a simmer.
9. Allow to simmer until sauce reduces to a nice creamy consistency.
10. Add salt to taste.
11. * I said stir for everything but you get the idea.
12. Double this recipe and serve as soup or enjoy as a enchilada sauce.

butter, flour, chili seasoning mix, cumin, garlic, tomatoes, chicken stock, milk, cream, chiles, salt

Taken from www.food.com/recipe/chipotle-enchilada-sauce-or-soup-369318 (may not work)