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