Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, tortilla soup with chipotle chilli, tomato & avocado. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook tortilla soup with chipotle chilli, tomato & avocado using 18 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
- Get 8 large ripe tomatoes
- Make ready 2 cloves garlic
- Make ready 2-3 tbsp lard
- Prepare 2 onions, sliced
- Get 2 tbsp Chipotles en adobo
- Get 1 tsp dried oregano
- Get 1 litr home-made chicken or vegetable stock
- Prepare 1 1/2 tsp salt
- Make ready 8 turns black peppermill
- Get 220 g cooked chicken, shredded (optional)
- Make ready 4 x 15cm corn tortillas, cut into 1cm strips
- Make ready 500 ml corn or vegetable oil
- Take For the garnishes:
- Make ready 1 1/2 tsp dried chipotle chilli flakes
- Prepare 1 avocado, stoned, peeled, diced and tossed in lime juice
- Make ready 75 g Lancashire or feta cheese, crumbled
- Prepare 100 g soured cream
- Make ready small handful of freshly chopped coriander
Steps to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
- 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
- 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 warm
- 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.
- 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 it up with this special food tortilla soup with chipotle chilli, tomato & avocado recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
