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Charred diced tomatoes — depth for chili, salsa, stews
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Whole dried chipotles — toast and rehydrate for smoky depth
Ground smoked jalapeño — rubs, sauces, chili, aioli
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Charred diced tomatoes — depth for chili, salsa, stews
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Whole dried chipotles — toast and rehydrate for smoky depth
Ground smoked jalapeño — rubs, sauces, chili, aioli
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Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until thoroughly heated. Remove from heat; stir in oil. Place 1 1/4 cups soup in each of four bowls. Top each serving with 2 tablespoons sour cream and 1 tablespoon cilantro.