Fast Guide to Cooking 5-Star Tortilla Soup with Chipotle Chilli, Tomato & Avocado
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To make an extraordinary Tortilla Soup with Chipotle Chilli, Tomato & Avocado, here are the ingridients needed:
- Prepare 8 of large ripe tomatoes.
- Prepare 2 cloves of garlic.
- Provide 2-3 tbsp of lard.
- Get 2 of onions, sliced.
- Provide 2 tbsp of Chipotles en adobo.
- Use 1 tsp of dried oregano.
- You need 1 of litr home-made chicken or vegetable stock.
- Use 1 1/2 tsp of salt.
- Use 8 of turns black peppermill.
- Provide 220 g of cooked chicken, shredded (optional).
- You need 4 of x 15cm corn tortillas, cut into 1cm strips.
- Use 500 ml of corn or vegetable oil.
- Take of For the garnishes:.
- You need 1 1/2 tsp of dried chipotle chilli flakes.
- Take 1 of avocado, stoned, peeled, diced and tossed in lime juice.
- Use 75 g of Lancashire or feta cheese, crumbled.
- Take 100 g of soured cream.
- Prepare of small handful of freshly chopped coriander.
After readying the components, next you are ready to prepare your appetizing Tortilla Soup with Chipotle Chilli, Tomato & Avocado by following the procedures on this section:
- 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..
Recipe : Tortilla Soup with Chipotle Chilli, Tomato & Avocado
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step by step to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado
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