Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, tortilla soup with chipotle chilli, tomato & avocado. One of my favorites. This time, I will 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 favored of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something that I have loved my whole life. They’re nice and they look wonderful.
To get started 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 it.
The ingredients needed to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
- Take 8 large ripe tomatoes
- Prepare 2 cloves garlic
- Take 2-3 tbsp lard
- Make ready 2 onions, sliced
- Make ready 2 tbsp Chipotles en adobo
- Get 1 tsp dried oregano
- Take 1 litr home-made chicken or vegetable stock
- Take 1 1/2 tsp salt
- Take 8 turns black peppermill
- Prepare 220 g cooked chicken, shredded (optional)
- Prepare 4 x 15cm corn tortillas, cut into 1cm strips
- Prepare 500 ml corn or vegetable oil
- Take For the garnishes:
- Prepare 1 1/2 tsp dried chipotle chilli flakes
- Make ready 1 avocado, stoned, peeled, diced and tossed in lime juice
- Get 75 g Lancashire or feta cheese, crumbled
- Make ready 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.
Steps 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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