Hi, I’m Marie. Today, we’re going to prepare tortilla soup with chipotle chilli, tomato avocado recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Tortilla Soup with Chipotle Chilli, Tomato Avocado Recipe
Tortilla Soup with Chipotle Chilli, Tomato Avocado is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Tortilla Soup with Chipotle Chilli, Tomato Avocado is something that I have loved my entire life. They are fine and they look wonderful.
To be with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Take 8 large ripe tomatoes
- Prepare 2 cloves garlic
- Get 2-3 tbsp lard
- Get 2 onions, sliced
- Make ready 2 tbsp Chipotles en adobo
- Take 1 tsp dried oregano
- Make ready 1 litr home-made chicken or vegetable stock
- Prepare 1 1/2 tsp salt
- Take 8 turns black peppermill
- Prepare 220 g cooked chicken, shredded (optional)
- Get 4 x 15cm corn tortillas, cut into 1cm strips
- Get 500 ml corn or vegetable oil
- Make ready For the garnishes:
- Make ready 1 1/2 tsp dried chipotle chilli flakes
- Prepare 1 avocado, stoned, peeled, diced and tossed in lime juice
- Make ready 75 g Lancashire or feta cheese, cbled
- Prepare 100 g soured cream
- Make ready small handful of freshly chopped coriander
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.
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