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

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, tortilla soup with chipotle chilli, tomato & avocado. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. 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. Take 8 large ripe tomatoes
  2. Make ready 2 cloves garlic
  3. Take 2-3 tbsp lard
  4. Get 2 onions, sliced
  5. Get 2 tbsp Chipotles en adobo
  6. Make ready 1 tsp dried oregano
  7. Take 1 litr home-made chicken or vegetable stock
  8. Take 1 1/2 tsp salt
  9. Make ready 8 turns black peppermill
  10. Make ready 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. 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. Prepare 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. Thanks so much for your time. I am confident you can 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 family, colleague and friends. Thank you for reading. Go on get cooking!