Simple Way to Cooking Perfect Tortilla Soup with Chipotle Chilli, Tomato & Avocado

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Tortilla Soup with Chipotle Chilli, Tomato & Avocado

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Here are the ingridients that are needed to prepare a yummy Tortilla Soup with Chipotle Chilli, Tomato & Avocado:

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

Done with the ingridients? Below are the instructions on serving 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..

Pass stock through a strainer then add to the. Now put the olive oil and onion into a frying pan and stir over a low heat. Fry the tortilla strips in batches until golden and crisp. Remove the strips with a slotted spoon and drain on kitchen paper. Toss the avocado cubes with the lime juice and set aside.

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