Recipe of Homemade Tortilla Soup with Chipotle Chilli, Tomato & Avocado

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, tortilla soup with chipotle chilli, tomato & avocado. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something which I have loved my whole life. They are nice and they look fantastic.

To get started 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 can achieve that.

The ingredients needed to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:

1. Take 8 large ripe tomatoes
2. Get 2 cloves garlic
3. Prepare 2-3 tbsp lard
4. Take 2 onions, sliced
5. Get 2 tbsp Chipotles en adobo
6. Prepare 1 tsp dried oregano
7. Get 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. Take 4 x 15cm corn tortillas, cut into 1cm strips
12. Prepare 500 ml corn or vegetable oil
13. Prepare 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. Get 75 g Lancashire or feta cheese, crumbled
17. Get 100 g soured cream
18. Make ready small handful of freshly chopped coriander

Steps 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.

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