Easiest Way to Make Tasty Tortilla Soup with Chipotle Chilli Tomato Avocado

Without fail recipe ultimate Tortilla Soup with Chipotle Chilli, Tomato & Avocado easy, fast, practical.

Good Evening every body, at this time you get present recipe Tortilla Soup with Chipotle Chilli, Tomato & Avocado with 18 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 18 ingredients and 5 stages of easy cooking Tortilla Soup with Chipotle Chilli, Tomato & Avocado.

Ingredients all Tortilla Soup with Chipotle Chilli, Tomato & Avocado

1. Needed : large ripe tomatoes.

2. Prepare : garlic.

3. Prepare : lard.

4. Needed : onions, sliced.

5. Prepare : Chipotles en adobo.

6. Prepare : dried oregano.

7. Prepare : litr home-made chicken or vegetable stock.

8. Needed : salt.

9. Prepare : turns black peppermill.

10. Prepare : cooked chicken, shredded (optional).

11. Needed : x 15cm corn tortillas, cut into 1cm strips.

12. Needed : corn or vegetable oil.

13. Needed : For the garnishes:.

14. Prepare : dried chipotle chilli flakes.

15. Needed : avocado, stoned, peeled, diced and tossed in lime juice.

16. Needed : Lancashire or feta cheese, crumbled.

17. Prepare : soured cream.

18. Needed : small handful of freshly chopped coriander.

If all ingredients Tortilla Soup with Chipotle Chilli, Tomato & Avocado it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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.

1. 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..

2. 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.

3. 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..

4. Serve the soup with strips of tortilla on top and a sprinkling of chipotle flakes, diced avocado, cheese, soured cream and coriander..

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