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

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Place a pile of crushed tortilla chips in the bottom of each soup bowl. Let's make tortilla soup in the Instant Pot. Warm, spicy and flavorful Vegetarian Tortilla Soup made in the Instant Pot!

To get started with this 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.

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

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

This easy Chicken Tortilla Soup comes together right in your slow cooker. Just sprinkle on some chili powder and cumin, add an Sprinkle on the chili powder, cumin, and salt and pepper. Add the onion, bell pepper, tomatoes, chicken broth, tomato paste, chipotle. My grocery actually carries a fire roasted tomato with chipotle, so I used that and left out the chipotle powder.

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.

My boyfriend enjoyed it as well, but said that it needed rice and beans, which he says about almost everything, but I. "Tortilla soup has a place, I feel, in practically every collection of Mexican recipes," says Rick Bayless. This is a vegetarian version of the I used Chipotle chili powder instead of the chili mixture and pressed marinated (in lime juice & seasonings) and pan fried the. This chicken tortilla soup recipe is the ultimate comfort dish. 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.

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