Melt the butter in a large pot and add the onion. Sauté over low heat until translucent and then add the garlic, being careful not to burn it. Incorporate the tomato paste and mix well.
Blend the walnuts in a food processor with the chicken broth and 1 tablespoon of the liquid from the canned chipotle chiles.
Put the liquid in the pot with the onion, stirring continuously to prevent sticking to the bottom. Add salt and pepper to taste and let it boil over medium-low heat.
Cover the pot and let it continue cooking for 5 more minutes.
Serve in bowls and garnish with walnut halves or strips of chipotle chili.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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