Recipe: Appetizing Tortilla Soup with Chipotle Chilli, Tomato & Avocado

Tortilla Soup with Chipotle Chilli, Tomato & Avocado.

You can Have Tortilla Soup with Chipotle Chilli, Tomato & Avocado using 18 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Tortilla Soup with Chipotle Chilli, Tomato & Avocado

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

Tortilla Soup with Chipotle Chilli, Tomato & Avocado step by step

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..