Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, tortilla soup with chipotle chilli, tomato & avocado. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have tortilla soup with chipotle chilli, tomato & avocado using 18 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
- Make ready 8 large ripe tomatoes
- Get 2 cloves garlic
- Take 2-3 tbsp lard
- Prepare 2 onions, sliced
- Get 2 tbsp Chipotles en adobo
- Get 1 tsp dried oregano
- Get 1 litr home-made chicken or vegetable stock
- Prepare 1 1/2 tsp salt
- Make ready 8 turns black peppermill
- Take 220 g cooked chicken, shredded (optional)
- Make ready 4 x 15cm corn tortillas, cut into 1cm strips
- Get 500 ml corn or vegetable oil
- Prepare For the garnishes:
- Take 1 1/2 tsp dried chipotle chilli flakes
- Take 1 avocado, stoned, peeled, diced and tossed in lime juice
- Get 75 g Lancashire or feta cheese, crumbled
- Get 100 g soured cream
- Take small handful of freshly chopped coriander
Heat the lard in a saucepan and gently cook the onions until softened but not coloured. Add the chipotles, peeled tomatoes and oregano, then the stock. Great recipe for Tortilla Soup with Chipotle Chilli, Tomato & Avocado. This family favourite soup is from ricks Steins book the road to Mexico. now a word of warning it can be Damn spicy and hot so please check your chillies.
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.
Great recipe for Tortilla Soup with Chipotle Chilli, Tomato & Avocado. This family favourite soup is from ricks Steins book the road to Mexico. now a word of warning it can be Damn spicy and hot so please check your chillies. I made the Chipotles en adobo from Ricks recipe as well and is. Tortilla Soup with Chipotle Chilli, Tomato & Avocado. That's the Recipe Concerning Tortilla Soup with Chipotle Chilli, Tomato & Avocado that you can exercise in the house.
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