Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make 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 step by step. 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.
Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin 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 can achieve it.
The ingredients needed to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
- Make ready 8 large ripe tomatoes
- Prepare 2 cloves garlic
- Make ready 2-3 tbsp lard
- Get 2 onions, sliced
- Prepare 2 tbsp Chipotles en adobo
- Get 1 tsp dried oregano
- Take 1 litr home-made chicken or vegetable stock
- Get 1 1/2 tsp salt
- Make ready 8 turns black peppermill
- Prepare 220 g cooked chicken, shredded (optional)
- Take 4 x 15cm corn tortillas, cut into 1cm strips
- Get 500 ml corn or vegetable oil
- Get For the garnishes:
- Make ready 1 1/2 tsp dried chipotle chilli flakes
- Make ready 1 avocado, stoned, peeled, diced and tossed in lime juice
- Get 75 g Lancashire or feta cheese, crumbled
- Make ready 100 g soured cream
- Get small handful of freshly chopped coriander
I did make a few changes, as suggested by other reviewers. I added some onions and used fire roasted tomatoes. My grocery actually carries a fire roasted tomato with chipotle, so I used that and left out the chipotle powder. Blend until smooth: Can tomatoes with juice, onion, garlic, cilantro, and sugar.
Instructions to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
- 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
- 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 warm
- 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.
- Serve the soup with strips of tortilla on top and a sprinkling of chipotle flakes, diced avocado, cheese, soured cream and coriander.
My grocery actually carries a fire roasted tomato with chipotle, so I used that and left out the chipotle powder. Blend until smooth: Can tomatoes with juice, onion, garlic, cilantro, and sugar. Put into a pot along with broth, chicken, and chipotle peppers, and it's juice. Made with fire-roasted tomatoes, poblano peppers, smoky chipotle peppers, and shredded chicken, it's hearty but healthy and so delicious. Top each bowl of tortilla soup with homemade salty lime chips, plenty of cheddar, fresh cilantro, and avocado too.
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