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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, tortilla soup with chipotle chilli, tomato & avocado. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something which I’ve loved my entire life. They are nice and they look fantastic.

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. This recipe is featured in Saute the tortilla pieces with the garlic until tortillas soften. Add the pureed onion, tomato and bring to a boil.

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

Add water or broth, bring to a boil and immediately turn down to a simmer. Blend the tomato, onion, garlic, thyme and pepper in a blender until smooth. Heat the olive oil in a large saucepan over medium-high heat. Remove chicken from stock, dice and then add to soup.

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.

Heat the olive oil in a large saucepan over medium-high heat. Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the. Now put the olive oil and onion into a frying pan and stir over a low heat. Fry the tortilla strips in batches until golden and crisp.

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