Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, tortilla soup with chipotle chilli, tomato & avocado. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started 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 it.
The ingredients needed to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
- Prepare 8 large ripe tomatoes
- Take 2 cloves garlic
- Take 2-3 tbsp lard
- Get 2 onions, sliced
- Get 2 tbsp Chipotles en adobo
- Make ready 1 tsp dried oregano
- Get 1 litr home-made chicken or vegetable stock
- Prepare 1 1/2 tsp salt
- Take 8 turns black peppermill
- Prepare 220 g cooked chicken, shredded (optional)
- Make ready 4 x 15cm corn tortillas, cut into 1cm strips
- Prepare 500 ml corn or vegetable oil
- Prepare For the garnishes:
- Take 1 1/2 tsp dried chipotle chilli flakes
- Prepare 1 avocado, stoned, peeled, diced and tossed in lime juice
- Prepare 75 g Lancashire or feta cheese, crumbled
- Take 100 g soured cream
- Get small handful of freshly chopped 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.
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.
Pass stock through a strainer then add to the. I did make a few changes, as suggested by other reviewers. Tortilla Soup with Chipotle Chilli, Tomato & Avocado step by step. Heat a dry, heavy-based pan and roast the tomatoes and garlic until charred. Set them aside to cool, then peel both.
So that is going to wrap it up with this exceptional food tortilla soup with chipotle chilli, tomato & avocado recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember 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!
