Step-by-Step Guide to Make Homemade Tortilla Soup with Chipotle Chilli, Tomato & Avocado

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, tortilla soup with chipotle chilli, tomato & avocado. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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

To get started with this recipe, we have to 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 that.

The ingredients needed to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:

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

Steps 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 is going to wrap this up with this special food tortilla soup with chipotle chilli, tomato & avocado recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!