Tortilla Soup with Chipotle Chilli, Tomato & Avocado

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, tortilla soup with chipotle chilli, tomato & avocado. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something which I’ve loved my entire life.

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To get started with this particular recipe, we have to first prepare a few components. You can cook 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. Get 2 cloves garlic
  3. Get 2-3 tbsp lard
  4. Make ready 2 onions, sliced
  5. Take 2 tbsp Chipotles en adobo
  6. Prepare 1 tsp dried oregano
  7. Make ready 1 litr home-made chicken or vegetable stock
  8. Get 1 1⁄2 tsp salt
  9. Take 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. Make ready 500 ml corn or vegetable oil
  13. Get For the garnishes:
  14. Make ready 1 1⁄2 tsp dried chipotle chilli flakes
  15. Prepare 1 avocado, stoned, peeled, diced and tossed in lime juice
  16. Make ready 75 g Lancashire or feta cheese, crumbled
  17. Make ready 100 g soured cream
  18. Make ready small handful of freshly chopped coriander

I made the Chipotles en adobo from Ricks recipe as well and is a great sauce to add to loads Mexican recipes add to eggs or bit to some cheese on toast for a brunch pick you up. Tortilla Soup with Chipotle Chilli, Tomato & Avocado Foodiegeektrish Sunderland Uk. 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 a great sauce to add to many of the Mexican recipes we have here on cook pad or add a bit to.

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.

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 a great sauce to add to many of the Mexican recipes we have here on cook pad or add a bit to. 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. Put the tomatoes, tomato sauce, chiles, and epazote in a blender.

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