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Reference to Cooking Appetizing Tortilla Soup with Chipotle Chilli, Tomato & Avocado

Wishing to eat Tortilla Soup with Chipotle Chilli, Tomato & Avocado a 5-star restaurant's, but for some causes are not able to go to restaurants. This recipe gonna guide you with clear instructions on producing a Tortilla Soup with Chipotle Chilli, Tomato & Avocado like a famous chef made.

Tortilla Soup with Chipotle Chilli, Tomato & Avocado

We hope you got benefit from reading it, now let's go back to tortilla soup with chipotle chilli, tomato & avocado recipe. To cook tortilla soup with chipotle chilli, tomato & avocado you need 18 ingredients and 5 steps. Here is how you achieve it.

To cook an unforgettable Tortilla Soup with Chipotle Chilli, Tomato & Avocado, below are the components needed:

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

After preparing the components, now you are good to cook your tasty Tortilla Soup with Chipotle Chilli, Tomato & Avocado by following the guidances on this section:

  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..

It's simple to make, easy to customize, and bursting with smokey chipotle flavor. It is by far the BEST tortilla soup! Blend the tomato, onion, garlic, thyme and pepper in a blender until smooth. Heat the olive oil in a large saucepan over medium-high heat. Add water or broth, bring to a boil and immediately turn down to a simmer.

Recipe : Tortilla Soup with Chipotle Chilli, Tomato & Avocado

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