Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, tortilla soup with chipotle chilli, tomato & avocado. One of my favorites food recipes. 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 well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something which I’ve loved my whole life.
To get started with this 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:
- Get 8 large ripe tomatoes
- Make ready 2 cloves garlic
- Get 2-3 tbsp lard
- Make ready 2 onions, sliced
- Make ready 2 tbsp Chipotles en adobo
- Take 1 tsp dried oregano
- Make ready 1 litr home-made chicken or vegetable stock
- Take 1 1/2 tsp salt
- Make ready 8 turns black peppermill
- Take 220 g cooked chicken, shredded (optional)
- Get 4 x 15cm corn tortillas, cut into 1cm strips
- Take 500 ml corn or vegetable oil
- Get For the garnishes:
- Prepare 1 1/2 tsp dried chipotle chilli flakes
- Prepare 1 avocado, stoned, peeled, diced and tossed in lime juice
- Take 75 g Lancashire or feta cheese, crumbled
- Prepare 100 g soured cream
- Take 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 this up for this special food tortilla soup with chipotle chilli, tomato & avocado recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!