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

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, tortilla soup with chipotle chilli, tomato & avocado. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something which I have loved my whole life.

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

The ingredients needed to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
  1. Make ready 8 large ripe tomatoes
  2. Take 2 cloves garlic
  3. Make ready 2-3 tbsp lard
  4. Make ready 2 onions, sliced
  5. Make ready 2 tbsp Chipotles en adobo
  6. Prepare 1 tsp dried oregano
  7. Make ready 1 litr home-made chicken or vegetable stock
  8. Make ready 1 1/2 tsp salt
  9. Make ready 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. Take 500 ml corn or vegetable oil
  13. Make ready 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. Make ready 75 g Lancashire or feta cheese, crumbled
  17. Prepare 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 is going to wrap this up for this exceptional food tortilla soup with chipotle chilli, tomato & avocado recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!