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

Hey everyone, it is John, 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. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have 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. Get 8 large ripe tomatoes
  2. Make ready 2 cloves garlic
  3. Prepare 2-3 tbsp lard
  4. Get 2 onions, sliced
  5. Prepare 2 tbsp Chipotles en adobo
  6. Make ready 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. Prepare 220 g cooked chicken, shredded (optional)
  11. Make ready 4 x 15cm corn tortillas, cut into 1cm strips
  12. Prepare 500 ml corn or vegetable oil
  13. Prepare For the garnishes:
  14. Take 1 1/2 tsp dried chipotle chilli flakes
  15. Make ready 1 avocado, stoned, peeled, diced and tossed in lime juice
  16. Take 75 g Lancashire or feta cheese, crumbled
  17. Prepare 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.

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