Best Advice to Preparing Yummy Tortilla Soup with Chipotle Chilli, Tomato & Avocado

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We hope you got insight 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 only need 18 ingredients and 5 steps. Here is how you cook it.

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

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

After preparing the components, next you are good to make your tasty Tortilla Soup with Chipotle Chilli, Tomato & Avocado by following the guidances below:

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.

Recipe : Tortilla Soup with Chipotle Chilli, Tomato & Avocado

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