Tortilla Soup with Chipotle Chilli, Tomato & Avocado
Tortilla Soup with Chipotle Chilli, Tomato & Avocado

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tortilla soup with chipotle chilli, tomato & avocado. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the. Let's make tortilla soup in the Instant Pot. This authentic Mexican Tomato Soup is served with strips of tortilla and a sprinkling of chipotle flakes, diced avocado, cheese Inspired by a restaurant down a back street near Cholula Market, Rick Stein added chipotle to his Sopa Azteca instead of pasilla chillies.

Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook tortilla soup with chipotle chilli, tomato & avocado using 18 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
  1. Take 8 large ripe tomatoes
  2. Prepare 2 cloves garlic
  3. Get 2-3 tbsp lard
  4. Take 2 onions, sliced
  5. Take 2 tbsp Chipotles en adobo
  6. Make ready 1 tsp dried oregano
  7. Make ready 1 litr home-made chicken or vegetable stock
  8. Prepare 1 1/2 tsp salt
  9. Take 8 turns black peppermill
  10. Make ready 220 g cooked chicken, shredded (optional)
  11. Get 4 x 15cm corn tortillas, cut into 1cm strips
  12. Make ready 500 ml corn or vegetable oil
  13. Get For the garnishes:
  14. Take 1 1/2 tsp dried chipotle chilli flakes
  15. Take 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. Get small handful of freshly chopped coriander

Crockpot Chicken Tortilla Soup + More Easy Chicken RecipesMoms Need To Know. Although this soup is really not very spicy at all, if you're worried about picky eaters, you can reduce the amount of chipotle pepper by half or completely Remove the top core from the tomatoes with a sharp knife and cut each tomato in half lengthwise. Place the tomatoes cut side face down on an. "Tortilla soup has a place, I feel, in practically every collection of Mexican recipes," says Rick Bayless. This is a vegetarian version of the classic soup, usually made with chicken.

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.

Place the tomatoes cut side face down on an. "Tortilla soup has a place, I feel, in practically every collection of Mexican recipes," says Rick Bayless. This is a vegetarian version of the classic soup, usually made with chicken. Earthy dark pasilla chile flavors the soul-satisfying broth. This meal is one of the kit we got from Chef's plate. It's pretty easy to make and yet so delicious.

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