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