Tortilla Soup with Chipotle Chilli, Tomato & Avocado
Tortilla Soup with Chipotle Chilli, Tomato & Avocado

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, tortilla soup with chipotle chilli, tomato & avocado. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something which I’ve loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have tortilla soup with chipotle chilli, tomato & avocado using 18 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
  1. Get 8 large ripe tomatoes
  2. Make ready 2 cloves garlic
  3. Make ready 2-3 tbsp lard
  4. Take 2 onions, sliced
  5. Get 2 tbsp Chipotles en adobo
  6. Prepare 1 tsp dried oregano
  7. Get 1 litr home-made chicken or vegetable stock
  8. Get 1 1/2 tsp salt
  9. Take 8 turns black peppermill
  10. Make ready 220 g cooked chicken, shredded (optional)
  11. Make ready 4 x 15cm corn tortillas, cut into 1cm strips
  12. Take 500 ml corn or vegetable oil
  13. Take For the garnishes:
  14. Get 1 1/2 tsp dried chipotle chilli flakes
  15. Get 1 avocado, stoned, peeled, diced and tossed in lime juice
  16. Prepare 75 g Lancashire or feta cheese, crumbled
  17. Make ready 100 g soured cream
  18. Take small handful of freshly chopped coriander
Steps to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
  1. Heat a dry, heavy-based pan and roast the tomatoes and garlic until charred. Set them aside to cool, then peel both. - - Heat the lard in a saucepan and gently cook the onions until softened but not coloured. Add the peeled garlic and cook for a further 4–5 minutes. Add the chipotles, peeled tomatoes and oregano, then the stock and cook for 10–15 minutes until everything is soft and pulpy. Liquidise until smooth. Season with salt and pepper, add the shredded chicken, if using, and keep the soup war
  2. Heat the lard in a saucepan and gently cook the onions until softened but not coloured. Add the peeled garlic and cook for a further 4–5 minutes.
  3. Add the chipotles, peeled tomatoes and oregano, then the stock and cook for 10–15 minutes until everything is soft and pulpy. Liquidise until smooth. Season with salt and pepper, add the shredded chicken, if using, and keep the soup warm
  4. Pour the oil into a frying pan to a depth of about 2.5cm. Heat the oil and fry the tortilla strips in batches until golden and crisp. Remove the strips with a slotted spoon and drain them on kitchen paper.
  5. Serve the soup with strips of tortilla on top and a sprinkling of chipotle flakes, diced avocado, cheese, soured cream and coriander.

So that’s going to wrap it up for this exceptional food tortilla soup with chipotle chilli, tomato & avocado recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!