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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, tortilla soup with chipotle chilli, tomato & avocado. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something that I’ve loved my entire life.

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

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 (Sopa Azteca) Rick Stein's Tortilla Soup, as seen on his BBC series The Road to Mexico, makes for a light but warming supper with flavours of chilli and tomato and topped with avocado. Remove chicken from stock, dice and then add to soup.

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