Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, tortilla soup with chipotle chilli, tomato & avocado. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. 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:
- Take 8 large ripe tomatoes
- Get 2 cloves garlic
- Get 2-3 tbsp lard
- Take 2 onions, sliced
- Get 2 tbsp Chipotles en adobo
- Prepare 1 tsp dried oregano
- Make ready 1 litr home-made chicken or vegetable stock
- Prepare 1 1/2 tsp salt
- Get 8 turns black peppermill
- Prepare 220 g cooked chicken, shredded (optional)
- Make ready 4 x 15cm corn tortillas, cut into 1cm strips
- Make ready 500 ml corn or vegetable oil
- Prepare For the garnishes:
- Get 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, crumbled
- Take 100 g soured cream
- Make ready 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. 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.
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.
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. Pass stock through a strainer then add to the. I did make a few changes, as suggested by other reviewers. Great recipe for Tortilla Soup with Chipotle Chilli, Tomato & Avocado.
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