Chipotle pepper and Chicken soup

Laura, I haven't ever tried this recipe but as I was browsing through a cookbook, I ran across it. It only uses 2 teaspoons of the peppers in adobo sauce, but that's better than none. :) And it looks like it would be good...

Ingredients:

• 1 cup chopped onion
• 4 cloves garlic, minced (hey, it's got garlic..!! :)
• 12 oz. skinless, boneless, chicken breast halves, cut into bite-size pieces
• 1 14-ounce can chicken broth
• 2 t. chopped canned chipotle peppers in adobo sauce
• 1/2 t. sugar
• 1/4 t. salt
• 2 cups chopped tomatoes or 1, 14 1/2 oz. diced tomatoes, undrained
• 1/4 cup snipped fresh cilantro

In a dutch oven cook onion and garlic in hot oil over medium-high heat about 4 minutes or until tender. Add chicken; cook and stir for 2 minutes more. Stir in broth, chipotle peppers, sugar, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Remove from heat; stir in tomatoes and cilantro. This only makes 3 servings (about 4 cups) so you may have to double it.

Help!

I just got a small can of chipotle peppers in adobo sauce 'cause it was called for in a recipe I'm doing. Unfortunately the recipe only calls for a teaspoon of chopped peppers. Do y'all have any recipes with chipotle peppers in adobo sauce?