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Ingredients requirements Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
- Provide 8 for large ripe tomatoes
- Give 2 cloves garlic
- Take 2-3 tbsp lard
- Provide 2 - onions, sliced
- Take 2 tbsp of Chipotles en adobo
- Give 1 tsp for dried oregano
- Prepare 1 of litr home-made chicken or vegetable stock
- Prepare 1 1/2 tsp salt
- Prepare 8 for turns black peppermill
- Take 220 g of cooked chicken, shredded (optional)
- Get 4 for x 15cm corn tortillas, cut into 1cm strips
- Take 500 ml of corn or vegetable oil
- Take - For the garnishes:
- Get 1 1/2 tsp - dried chipotle chilli flakes
- Provide 1 for avocado, stoned, peeled, diced and tossed in lime juice
- Prepare 75 g of Lancashire or feta cheese, crumbled
- Take 100 g for soured cream
- Require of small handful of freshly chopped coriander
Tortilla Soup with Chipotle Chilli, Tomato & Avocado step by step:
- 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.
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