On days when it's snowy and cold my thoughts turn to a nice hot and spicy soup.  Two of my favorite flavors - chipotle and cilantro - are combined to make a wonderful soup to savor on these winter days!  It's a cinch to make in a small RV galley too.

Chipotle Chili Soup

2 TBS. vegetable oil
1 1/2 pounds lean ground beef
6 garlic cloves, minced
2 onions, finely chopped
1/4 cup chili powder
1 tsp. salt
1/2 tsp. freshly ground pepper
1 - 14 oz. can crushed tomatoes
1 small can tomato sauce
6 cups beef stock
3 TBS. minced chipotle chiles in adobo
2 - 15 oz. cans back beans, drained and rinsed
Cialntro Cream for garnish

In a large pot heat the oil over medium heat. 
Add ground beef and saute, breaking up with a wooden spoon until no longer pink.  Drain any excess fat.  Add garlic and onions, cook until softened, about 6 minutes.  Add chile powder, salt and pepper; saute for 2 minutes.

Add tomatoes, stock and chipotle chiles; bring to a boil.  Reduce heat and simmer, stirring occasionally for about 1 hour.  Add beans and simmer for anther 10 minutes. 

Ladle into bowls and top with Cilantro Cream.

Cilantro Cream

1 cup finely chopped cilantro
1 jalapeno, seeded and minced
1 cup sour cream
1 TBS. freshly squeezed lime juice
Salt to taste

Stir all ingredients together.