Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, tortilla soup with chipotle chilli, tomato & avocado. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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

To begin with this recipe, we have to 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. Get large ripe tomatoes
2. Take garlic
3. Take lard
4. Get onions, sliced
5. Get Chipotles en adobo
6. Take dried oregano
7. Take litr home-made chicken or vegetable stock
8. Get salt
9. Take turns black peppermill
10. Take cooked chicken, shredded (optional)
11. Take x 15cm corn tortillas, cut into 1cm strips
12. Take corn or vegetable oil
13. Make ready For the garnishes:
14. Make ready dried chipotle chilli flakes
15. Take avocado, stoned, peeled, diced and tossed in lime juice
16. Take Lancashire or feta cheese, crumbled
17. Get soured cream
18. Get 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 it up with this exceptional food tortilla soup with chipotle chilli, tomato & avocado recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!