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Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, tortilla soup with chipotle chilli, tomato & avocado. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the. Crockpot Chicken Tortilla Soup + More Easy Chicken RecipesMoms Need To Know.
Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have tortilla soup with chipotle chilli, tomato & avocado using 18 ingredients and 5 steps. Here is how you cook that.
Materials for making of Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
- Take 8 large ripe tomatoes
- Get 2 cloves garlic
- Take 2-3 tbsp lard
- Get 2 onions, sliced
- Make ready 2 tbsp Chipotles en adobo
- Prepare 1 tsp dried oregano
- Prepare 1 litr home-made chicken or vegetable stock
- Get 1 1/2 tsp salt
- Take 8 turns black peppermill
- Make ready 220 g cooked chicken, shredded (optional)
- Take 4 x 15cm corn tortillas, cut into 1cm strips
- Prepare 500 ml corn or vegetable oil
- Prepare For the garnishes:
- Get 1 1/2 tsp dried chipotle chilli flakes
- Make ready 1 avocado, stoned, peeled, diced and tossed in lime juice
- Prepare 75 g Lancashire or feta cheese, crumbled
- Take 100 g soured cream
- Make ready small handful of freshly chopped coriander
This Mexican tortilla soup is often made with pasilla chillies, but I like it with chipotles. I've also had this soup with cooked shredded chicken and Heat a dry, heavy-based saucepan over a medium heat and char the tomatoes and garlic. Remove from the heat and peel when cool enough to handle. This chicken tortilla soup recipe is the ultimate comfort dish.
To Make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:
- 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.
Between the pulled chicken, soothing tomato broth, and avocado Cook the onion and garlic until soft and translucent. Transfer to a blender and add the tomatoes (with juice) and chipotle; puree until smooth. Classic Mexican tortilla soup - shredded chicken in a rich and spicy tomato broth balanced with avocado, cheese and, sour cream Chicken Tortilla Soup. Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission. Instant Pot Tortilla Soup that's naturally vegan and vegetarian and includes stove instructions.
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