Originally Posted by
chgoeditor
Chicken, corn and poblano pepper soup.
It was good, but I've had 2-3 cooking misses recently because of ingredient substitutions. This one called for a bell pepper, and because I have a sensitivity I typically swap out a poblano when I make it. I went to a couple stores and none had poblanos, so I threw in in a small can of green chilis, which I've done before, and must have an an exceptionally hot batch because it was spicier than we'd prefer. A couple weeks ago I made chili from a recipe Mr. CE came across, and it also called for some peppers (maybe a serano?), which we didn't have, so I threw in some chipotle in adobo sauce and also got it too hot. Bummer...hate when that happens!
That is one of my favorite soups...such a good combo. And I know what you mean...even those ortega chilis can be hot to a wimp like me--I used a can of Rotel in something the other day & there was a fiery one in there. And I could never do more than a little chipotle in adobo. I actually open the can & keep the rest in the freezer in a baggie and just break off a piece when I want to throw it in something. A can will last me a year-lol. I think you should apply the same rule to chilis that they use for edibles....you can always eat more but you can't eat less....throw a few in and keep tasting before you add more.