Step-by-Step Guide to Prepare Super Quick Homemade Tortilla Soup with Chipotle Chilli, Tomato & Avocado

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We hope you got insight from reading it, now let's go back to tortilla soup with chipotle chilli, tomato & avocado recipe. To cook tortilla soup with chipotle chilli, tomato & avocado you need 18 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Tortilla Soup with Chipotle Chilli, Tomato & Avocado:

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

Steps 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..

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