INGREDIENTS
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16-oz chicken broth
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32-oz fire roasted tomatoes
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2 onions, diced
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5 cloves garlic
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4 chipotle peppers in adobo sauce (seeds removed)
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2 tbsp adobo sauce (from the the can of peppers)
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1 1/2 tbs cumin
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1 tsp chilli powder
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1 tsp salt
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pinch of sugar