Easiest Way to Make Speedy Tortilla Soup with Chipotle Chilli, Tomato & Avocado

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, tortilla soup with chipotle chilli, tomato & avocado. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. 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 ingredients. You can have 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. Make ready 2 cloves garlic
3. Take 2-3 tbsp lard
4. Prepare 2 onions, sliced
5. Prepare 2 tbsp Chipotles en adobo
6. Prepare 1 tsp dried oregano
7. Get 1 litr home-made chicken or vegetable stock
8. Make ready 1 1/2 tsp salt
9. Prepare 8 turns black peppermill
10. Prepare 220 g cooked chicken, shredded (optional)
11. Get 4 x 15cm corn tortillas, cut into 1cm strips
12. Get 500 ml corn or vegetable oil
13. Make ready 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. Make ready 75 g Lancashire or feta cheese, crumbled
17. Take 100 g soured cream
18. Make ready 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.

So that’s going to wrap this up with this exceptional food tortilla soup with chipotle chilli, tomato & avocado recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in 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!