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

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, tortilla soup with chipotle chilli, tomato & avocado. It is one of my favorites. For mine, I will 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 meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something that I have loved my whole life.

To begin with this particular recipe, we have to 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. Make ready 8 large ripe tomatoes
  2. Take 2 cloves garlic
  3. Take 2-3 tbsp lard
  4. Get 2 onions, sliced
  5. Prepare 2 tbsp Chipotles en adobo
  6. Make ready 1 tsp dried oregano
  7. Prepare 1 litr home-made chicken or vegetable stock
  8. Get 1 1/2 tsp salt
  9. Prepare 8 turns black peppermill
  10. Take 220 g cooked chicken, shredded (optional)
  11. Take 4 x 15cm corn tortillas, cut into 1cm strips
  12. Prepare 500 ml corn or vegetable oil
  13. Take For the garnishes:
  14. Make ready 1 1/2 tsp dried chipotle chilli flakes
  15. Get 1 avocado, stoned, peeled, diced and tossed in lime juice
  16. Take 75 g Lancashire or feta cheese, crumbled
  17. Make ready 100 g soured cream
  18. Get 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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