Recipe of Gordon Ramsay Tortilla Soup with Chipotle Chilli, Tomato & Avocado

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, tortilla soup with chipotle chilli, tomato & avocado. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Tortilla Soup with Chipotle Chilli, Tomato & Avocado is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Tortilla Soup with Chipotle Chilli, Tomato & Avocado is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook tortilla soup with chipotle chilli, tomato & avocado using 18 ingredients and 5 steps. Here is how you cook that.

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

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