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Tortilla Soup with Chipotle Chilli, Tomato & Avocado cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be introduced at different established situations actually. I am certain you will see lots of people who just like the Tortilla Soup with Chipotle Chilli, Tomato & Avocado dishes you make.

Alright, don’t linger, let’s plan this tortilla soup with chipotle chilli, tomato & avocado formula with 18 elements which are definitely easy to acquire, and we have to process them at the very least through 5 measures. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements of Tortilla Soup with Chipotle Chilli, Tomato & Avocado:

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

Tortilla Soup with Chipotle Chilli, Tomato & Avocado start cooking:

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.

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