Hello, I am Laura. Today, I will show you a way to make tortilla soup with chipotle chilli, tomato & avocado recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a bit more unique. 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 meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something which I’ve loved my whole life.
To begin 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 that.
The ingredients needed to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
- Prepare 8 large ripe tomatoes
- Take 2 cloves garlic
- Make ready 2-3 tbsp lard
- Make ready 2 onions, sliced
- Prepare 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
- Make ready 8 turns black peppermill
- Make ready 220 g cooked chicken, shredded (optional)
- Get 4 x 15cm corn tortillas, cut into 1cm strips
- Take 500 ml corn or vegetable oil
- Make ready For the garnishes:
- Get 1 1/2 tsp dried chipotle chilli flakes
- Take 1 avocado, stoned, peeled, diced and tossed in lime juice
- Get 75 g Lancashire or feta cheese, cbled
- Prepare 100 g soured cream
- Prepare small handful of freshly chopped coriander
Steps 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’s going to wrap this up for this special dish tortilla soup with chipotle chilli, tomato & avocado recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
