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