Steps to Prepare Perfect Tortilla Soup with Chipotle Chilli, Tomato & Avocado

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, tortilla soup with chipotle chilli, tomato & avocado. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something that I’ve loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:

1. Get 8 large ripe tomatoes
2. Prepare 2 cloves garlic
3. Take 2-3 tbsp lard
4. Make ready 2 onions, sliced
5. Make ready 2 tbsp Chipotles en adobo
6. Get 1 tsp dried oregano
7. Take 1 litr home-made chicken or vegetable stock
8. Make ready 1 1/2 tsp salt
9. Make ready 8 turns black peppermill
10. Take 220 g cooked chicken, shredded (optional)
11. Get 4 x 15cm corn tortillas, cut into 1cm strips
12. Make ready 500 ml corn or vegetable oil
13. Get For the garnishes:
14. Take 1 1/2 tsp dried chipotle chilli flakes
15. Take 1 avocado, stoned, peeled, diced and tossed in lime juice
16. Prepare 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’s going to wrap this up for this special food tortilla soup with chipotle chilli, tomato & avocado recipe. Thank you very much for your time. I am sure 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 loved ones, colleague and friends. Thank you for reading. Go on get cooking!