Easiest Way to Cook Tasty Tortilla Soup with Chipotle Chilli, Tomato & Avocado

Tortilla Soup with Chipotle Chilli, Tomato & Avocado.

You can cook Tortilla Soup with Chipotle Chilli, Tomato & Avocado using 18 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Tortilla Soup with Chipotle Chilli, Tomato & Avocado

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

Tortilla Soup with Chipotle Chilli, Tomato & Avocado step by step

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..