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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, tortilla soup with chipotle chilli, tomato & avocado. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have tortilla soup with chipotle chilli, tomato & avocado using 18 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
  1. Make ready 8 large ripe tomatoes
  2. Make ready 2 cloves garlic
  3. Take 2-3 tbsp lard
  4. Take 2 onions, sliced
  5. Take 2 tbsp Chipotles en adobo
  6. Make ready 1 tsp dried oregano
  7. Make ready 1 litr home-made chicken or vegetable stock
  8. Prepare 1 1/2 tsp salt
  9. Prepare 8 turns black peppermill
  10. Prepare 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. Make ready For the garnishes:
  14. Make ready 1 1/2 tsp dried chipotle chilli flakes
  15. Make ready 1 avocado, stoned, peeled, diced and tossed in lime juice
  16. Make ready 75 g Lancashire or feta cheese, crumbled
  17. Take 100 g soured cream
  18. Prepare small handful of freshly chopped coriander
Instructions 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 with this special food tortilla soup with chipotle chilli, tomato & avocado recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!