Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, tortilla soup with chipotle chilli, tomato & avocado. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most well liked of recent trending foods on earth. It's appreciated by millions every day. It is simple, it is fast, it tastes delicious. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something which I've loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have tortilla soup with chipotle chilli, tomato & avocado using 18 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:

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

Steps to make Tortilla Soup with Chipotle Chilli, Tomato & Avocado:

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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