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

Hey everyone, it’s Jim, welcome to my recipe site. 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 food recipes. For mine, I’m gonna make it a 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 meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something that I’ve loved my whole life.

To begin with this recipe, we must 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. Prepare 8 large ripe tomatoes
  2. Prepare 2 cloves garlic
  3. Take 2-3 tbsp lard
  4. Prepare 2 onions, sliced
  5. Prepare 2 tbsp Chipotles en adobo
  6. Take 1 tsp dried oregano
  7. Take 1 litr home-made chicken or vegetable stock
  8. Get 1 1/2 tsp salt
  9. Make ready 8 turns black peppermill
  10. Make ready 220 g cooked chicken, shredded (optional)
  11. Take 4 x 15cm corn tortillas, cut into 1cm strips
  12. Get 500 ml corn or vegetable oil
  13. Take For the garnishes:
  14. Prepare 1 1/2 tsp dried chipotle chilli flakes
  15. Prepare 1 avocado, stoned, peeled, diced and tossed in lime juice
  16. Take 75 g Lancashire or feta cheese, crumbled
  17. Take 100 g soured cream
  18. Make ready 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 this up with this special food tortilla soup with chipotle chilli, tomato & avocado recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!