Recipe of Super Quick Homemade Tortilla Soup with Chipotle Chilli, Tomato & Avocado

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We hope you got benefit from reading it, now let's go back to tortilla soup with chipotle chilli, tomato & avocado recipe. 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:

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