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

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, tortilla soup with chipotle chilli, tomato & avocado. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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

To get started with this recipe, we have to prepare a few components. You can cook 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. Get large ripe tomatoes
2. Get garlic
3. Take lard
4. Prepare onions, sliced
5. Get Chipotles en adobo
6. Make ready dried oregano
7. Take litr home-made chicken or vegetable stock
8. Get salt
9. Make ready turns black peppermill
10. Make ready cooked chicken, shredded (optional)
11. Take x 15cm corn tortillas, cut into 1cm strips
12. Make ready corn or vegetable oil
13. Prepare For the garnishes:
14. Prepare dried chipotle chilli flakes
15. Take avocado, stoned, peeled, diced and tossed in lime juice
16. Prepare Lancashire or feta cheese, crumbled
17. Make ready soured cream
18. Get 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.

So that is going to wrap this up for this special food tortilla soup with chipotle chilli, tomato & avocado recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!