How to Prepare Homemade Tortilla Soup with Chipotle Chilli, Tomato & Avocado

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, tortilla soup with chipotle chilli, tomato & avocado. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. 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:

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

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