Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, tortilla soup with chipotle chilli, tomato & avocado. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this 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 it.

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

1. Prepare 8 large ripe tomatoes
2. Take 2 cloves garlic
3. Take 2-3 tbsp lard
4. Make ready 2 onions, sliced
5. Get 2 tbsp Chipotles en adobo
6. Take 1 tsp dried oregano
7. Prepare 1 litr home-made chicken or vegetable stock
8. Make ready 1 1/2 tsp salt
9. Get 8 turns black peppermill
10. Take 220 g cooked chicken, shredded (optional)
11. Make ready 4 x 15cm corn tortillas, cut into 1cm strips
12. Get 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. Take 75 g Lancashire or feta cheese, crumbled
17. Get 100 g soured cream
18. Take small handful of freshly chopped coriander

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.

So that’s going to wrap this up with this special food tortilla soup with chipotle chilli, tomato & avocado recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!