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

Hey everyone, hope you’re having an amazing 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 is gonna smell and look delicious.

Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something that I have loved my entire life. They are fine and they look fantastic.

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 it.

The ingredients needed to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
  1. Prepare 8 large ripe tomatoes
  2. Make ready 2 cloves garlic
  3. Take 2-3 tbsp lard
  4. Make ready 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. Prepare 1 1/2 tsp salt
  9. Take 8 turns black peppermill
  10. Get 220 g cooked chicken, shredded (optional)
  11. Make ready 4 x 15cm corn tortillas, cut into 1cm strips
  12. Make ready 500 ml corn or vegetable oil
  13. Prepare For the garnishes:
  14. Get 1 1/2 tsp dried chipotle chilli flakes
  15. Make ready 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
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 is going to wrap it up with this special food tortilla soup with chipotle chilli, tomato & avocado recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!