Chipotle Enchilada Sauce or Soup

I like creamy sauces and came up with this for some recent enchiladas I made.

• Ready In: 1 hr
• Serves: 2-4
• Yields: 2 cups

Ingredients

• 2  tablespoons butter
• 2  tablespoons flour
• 5  teaspoons  chili seasoning mix
• 1 1⁄2 teaspoons cumin
• 2  teaspoons  fresh pressed garlic
• 1⁄2 cup crushed tomatoes
• 1  cup  chicken stock (or water)
• 1⁄3 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

Directions

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.