Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, tortilla soup with chipotle chilli, tomato & avocado. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have 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:
- Take 8 large ripe tomatoes
- Prepare 2 cloves garlic
- Make ready 2-3 tbsp lard
- Make ready 2 onions, sliced
- Prepare 2 tbsp Chipotles en adobo
- Get 1 tsp dried oregano
- Get 1 litr home-made chicken or vegetable stock
- Get 1 1/2 tsp salt
- Get 8 turns black peppermill
- Prepare 220 g cooked chicken, shredded (optional)
- Prepare 4 x 15cm corn tortillas, cut into 1cm strips
- Take 500 ml corn or vegetable oil
- Make ready For the garnishes:
- Take 1 1/2 tsp dried chipotle chilli flakes
- Take 1 avocado, stoned, peeled, diced and tossed in lime juice
- Make ready 75 g Lancashire or feta cheese, crumbled
- Get 100 g soured cream
- Get 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. Great recipe for Tortilla Soup with Chipotle Chilli, Tomato & Avocado. 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.
Steps 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.
Great recipe for Tortilla Soup with Chipotle Chilli, Tomato & Avocado. 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. 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.
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