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Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, tortilla soup with chipotle chilli, tomato & avocado. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something which I’ve loved my entire life.

To get started with this recipe, we have to 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 it.

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

1. Take 8 large ripe tomatoes
2. Take 2 cloves garlic
3. Get 2-3 tbsp lard
4. Prepare 2 onions, sliced
5. Get 2 tbsp Chipotles en adobo
6. Make ready 1 tsp dried oregano
7. Take 1 litr home-made chicken or vegetable stock
8. Prepare 1 1/2 tsp salt
9. Make ready 8 turns black peppermill
10. Make ready 220 g cooked chicken, shredded (optional)
11. Make ready 4 x 15cm corn tortillas, cut into 1cm strips
12. Take 500 ml corn or vegetable oil
13. Get For the garnishes:
14. Take 1 1/2 tsp dried chipotle chilli flakes
15. Prepare 1 avocado, stoned, peeled, diced and tossed in lime juice
16. Prepare 75 g Lancashire or feta cheese, crumbled
17. Take 100 g soured cream
18. Get 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.

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