Tortilla Soup with Chipotle Chilli, Tomato & Avocado
Tortilla Soup with Chipotle Chilli, Tomato & Avocado

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Ingredients requirements for Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
  1. Need 8 large ripe tomatoes
  2. Get 2 cloves of garlic
  3. Need 2-3 tbsp - lard
  4. Require 2 of onions, sliced
  5. Need 2 tbsp for Chipotles en adobo
  6. Need 1 tsp dried oregano
  7. Take 1 for litr home-made chicken or vegetable stock
  8. Make ready 1 1/2 tsp of salt
  9. You need 8 for turns black peppermill
  10. Require 220 g cooked chicken, shredded (optional)
  11. You need 4 - x 15cm corn tortillas, cut into 1cm strips
  12. You need 500 ml of corn or vegetable oil
  13. Prepare for For the garnishes:
  14. You need 1 1/2 tsp dried chipotle chilli flakes
  15. Get 1 for avocado, stoned, peeled, diced and tossed in lime juice
  16. Provide 75 g - Lancashire or feta cheese, crumbled
  17. Prepare 100 g of soured cream
  18. Make ready small handful of freshly chopped coriander
Tortilla Soup with Chipotle Chilli, Tomato & Avocado making:
  1. 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
  2. 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.
  3. 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
  4. 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.
  5. 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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