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We hope you got benefit from reading it, now let’s go back to tortilla soup with chipotle chilli, tomato & avocado recipe. You can cook tortilla soup with chipotle chilli, tomato & avocado using 18 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to cook Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
- Prepare 8 large ripe tomatoes
- Get 2 cloves garlic
- Prepare 2-3 tbsp lard
- Get 2 onions, sliced
- You need 2 tbsp Chipotles en adobo
- Get 1 tsp dried oregano
- You need 1 litr home-made chicken or vegetable stock
- You need 1 1/2 tsp salt
- Prepare 8 turns black peppermill
- You need 220 g cooked chicken, shredded (optional)
- You need 4 x 15cm corn tortillas, cut into 1cm strips
- Use 500 ml corn or vegetable oil
- Take For the garnishes:
- Take 1 1/2 tsp dried chipotle chilli flakes
- Use 1 avocado, stoned, peeled, diced and tossed in lime juice
- Provide 75 g Lancashire or feta cheese, crumbled
- Provide 100 g soured cream
- Use small handful of freshly chopped coriander
Instructions 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.
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