How to Prepare Ultimate 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. To make tortilla soup with chipotle chilli, tomato & avocado you only need 18 ingredients and 5 steps. Here is how you do it.

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

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

Earthy dark pasilla chile flavors the soul-satisfying broth. This meal is one of the kit we got from Chef's plate. It's pretty easy to make and yet so delicious. I also added some substitutes if you don't have the. Slow Cooker Ham and Potato Soup This soup is simmered to perfection with beans, corn, tomatoes, and chicken.

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