When it comes to canned ingredients that can instantaneously add heaps of flavor to a weeknight meal, it's hard to beat chipotles in adobo. The chiles provide a warm glow of heat, while also infusing a bit of smokiness to each bite. On the other hand, the adobo sauce adds a vinegar tang that can cut through heavier dishes.
If you need a perfect example, this simple soup from The Other Side of the Tortilla should do it.
The chiles and adobo sauce are added to a blender along with chicken stock and black beans. Everything is pureed, before other seasonings are added. Then the soup is cooked for about 10 minutes. That's it. Of course, I couldn't help but add a little bacon to the recipe, because pork fat and black beans are dear friends. But it's the chipotles that really steal the show.