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Tortilla Soup with Chipotle Chilli, Tomato & Avocado
Tortilla Soup with Chipotle Chilli, Tomato & Avocado

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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 have tortilla soup with chipotle chilli, tomato & avocado using 18 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
  1. Provide large ripe tomatoes
  2. Prepare garlic
  3. Take lard
  4. Prepare onions, sliced
  5. Provide Chipotles en adobo
  6. Get dried oregano
  7. Prepare litr home-made chicken or vegetable stock
  8. Use salt
  9. Get turns black peppermill
  10. Use cooked chicken, shredded (optional)
  11. Use x 15cm corn tortillas, cut into 1cm strips
  12. Take corn or vegetable oil
  13. Provide For the garnishes:
  14. Take dried chipotle chilli flakes
  15. Take avocado, stoned, peeled, diced and tossed in lime juice
  16. Use Lancashire or feta cheese, crumbled
  17. Use 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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