Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, tortilla soup with chipotle chilli, tomato & avocado. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook tortilla soup with chipotle chilli, tomato & avocado using 18 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
- Prepare 8 large ripe tomatoes
- Get 2 cloves garlic
- Prepare 2-3 tbsp lard
- Get 2 onions, sliced
- Prepare 2 tbsp Chipotles en adobo
- Prepare 1 tsp dried oregano
- Take 1 litr home-made chicken or vegetable stock
- Get 1 1/2 tsp salt
- Take 8 turns black peppermill
- Prepare 220 g cooked chicken, shredded (optional)
- Prepare 4 x 15cm corn tortillas, cut into 1cm strips
- Prepare 500 ml corn or vegetable oil
- Get For the garnishes:
- Prepare 1 1/2 tsp dried chipotle chilli flakes
- Get 1 avocado, stoned, peeled, diced and tossed in lime juice
- Get 75 g Lancashire or feta cheese, crumbled
- Make ready 100 g soured cream
- Make ready small handful of freshly chopped coriander
Heat the lard in a saucepan and gently cook the onions until softened but not coloured. Add the chipotles, peeled tomatoes and oregano, then the stock. 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.
Instructions to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
- 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
- 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 warm
- 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.
- Serve the soup with strips of tortilla on top and a sprinkling of chipotle flakes, diced avocado, cheese, soured cream and coriander.
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. Pass stock through a strainer then add to the. I did make a few changes, as suggested by other reviewers. Great recipe for Tortilla Soup with Chipotle Chilli, Tomato & Avocado.
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