Simple Way to Make Gordon Ramsay Tortilla Soup with Chipotle Chilli, Tomato & Avocado

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, tortilla soup with chipotle chilli, tomato & avocado. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something that I’ve loved my entire life.

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

Instructions 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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