Easiest Way to Make Speedy Tortilla Soup with Chipotle Chilli, Tomato & Avocado

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, tortilla soup with chipotle chilli, tomato & avocado. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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

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

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

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