Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, tortilla soup with chipotle chilli, tomato & avocado. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Place a pile of crushed tortilla chips in the bottom of each soup bowl. This authentic Mexican Tomato Soup is served with strips of tortilla and a sprinkling of chipotle flakes, diced avocado, cheese, a lick of sour cream and 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. Let's make tortilla soup in the Instant Pot.
Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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
- Prepare 2 cloves garlic
- Get 2-3 tbsp lard
- Get 2 onions, sliced
- Make ready 2 tbsp Chipotles en adobo
- Prepare 1 tsp dried oregano
- Make ready 1 litr home-made chicken or vegetable stock
- Prepare 1 1/2 tsp salt
- Make ready 8 turns black peppermill
- Prepare 220 g cooked chicken, shredded (optional)
- Get 4 x 15cm corn tortillas, cut into 1cm strips
- Make ready 500 ml corn or vegetable oil
- Prepare For the garnishes:
- Prepare 1 1/2 tsp dried chipotle chilli flakes
- Make ready 1 avocado, stoned, peeled, diced and tossed in lime juice
- Take 75 g Lancashire or feta cheese, crumbled
- Take 100 g soured cream
- Take small handful of freshly chopped coriander
Tortillas: I recommend to use corn tortillas rather than wheat. My grocery actually carries a fire roasted tomato with chipotle, so I used that and left out the chipotle powder. This Mexican tortilla soup is often made with pasilla chillies, but I like it with chipotles. I've also had this soup with cooked shredded chicken and Heat a dry, heavy-based saucepan over a medium heat and char the tomatoes and garlic.
Instructions 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.
Remove from the heat and peel when cool enough to handle. GREAT tortilla soup made with leftover turkey, corn tortillas, and chipotle in adobo. In this version we are spicing up the soup base with a minced chipotle chili in adobo. The smoky flavor of the chili goes perfectly with. This chicken tortilla soup recipe is the ultimate comfort dish.
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