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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 do that.

The ingredients needed to cook Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
  1. You need 8 large ripe tomatoes
  2. You need 2 cloves garlic
  3. Use 2-3 tbsp lard
  4. You need 2 onions, sliced
  5. Use 2 tbsp Chipotles en adobo
  6. You need 1 tsp dried oregano
  7. Provide 1 litr home-made chicken or vegetable stock
  8. Provide 1 1/2 tsp salt
  9. Provide 8 turns black peppermill
  10. Get 220 g cooked chicken, shredded (optional)
  11. You need 4 x 15cm corn tortillas, cut into 1cm strips
  12. Provide 500 ml corn or vegetable oil
  13. Provide 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. You need 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.

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