Hello, I am Marie. Today, I will show you a way to make tortilla soup with chipotle chilli, tomato & avocado recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Tortilla Soup with Chipotle Chilli, Tomato & Avocado Recipe
Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something which I’ve loved my entire life.
To bewith this recipe, we must first 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 it.
The ingredients needed to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
- Prepare 8 large ripe tomatoes
- Prepare 2 cloves garlic
- Prepare 2-3 tbsp lard
- Get 2 onions, sliced
- Get 2 tbsp Chipotles en adobo
- Prepare 1 tsp dried oregano
- Get 1 litr home-made chicken or vegetable stock
- Make ready 1 1/2 tsp salt
- Take 8 turns black peppermill
- Take 220 g cooked chicken, shredded (optional)
- Get 4 x 15cm corn tortillas, cut into 1cm strips
- Make ready 500 ml corn or vegetable oil
- Get For the garnishes:
- Prepare 1 1/2 tsp dried chipotle chilli flakes
- Get 1 avocado, stoned, peeled, diced and tossed in lime juice
- Get 75 g Lancashire or feta cheese, crumbled
- Take 100 g soured cream
- Take 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.
So that is going to wrap it up for this exceptional dish tortilla soup with chipotle chilli, tomato & avocado recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
