Chipolte...one can goes a long way

Browsing through Pinterest has been a fun way to find new recipes. Found one last week and it was interesting reading the comments. The recipe calls for 1-2 chipolte peppers, but some people didn't read it correctly and put in 1 to 2 cans of chipolte peppers. Yikes!

The first recipe we tried was Mexican Lime Chicken Soup:

Source: rachaelraymag.com via Yvonne on Pinterest

This was the one where you want to make sure you only use 1 to 2 chipolte peppers, not 1 to 2 cans! I didn't care for working with the boneless, skinless chicken thighs, so I will probably use chicken breasts in the future. Also, we added frozen corn to the soup and I am thinking some beans would be a nice addition too.

Since I now had more chipolte peppers and sauce to use, I was on the hunt for another recipe using chipoltes. I was so glad when I saw a friend pin this one:

Source: bumbleberrynotebook.tumblr.com via Yvonne on Pinterest

Spicy Chipolte Chicken Pasta! This is suppose to be like what they serve at The Cheesecake Factory. I have never been to The Cheesecake Factory so I had nothing to compare it to.

The recipe involved many steps and lots of dishes:

I changed up the recipe a little bit. Asparagus was $4.99 a pound at the store this morning, so I used broccoli instead.  I had red and yellow bell peppers, so I used them both. We didn't add the frozen peas, but I an thinking that frozen corn might be good with this one. Also, because Kevin really likes chicken, I used twice as much chicken as the recipe calls for.

Paired with salad and a roll or some bread, this made a very filling dinner. Plus we have enough left over for another night's dinner and Kevin to have leftovers for lunch.

Now to find more recipes to use up the rest of the can of chipoltes!