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ingredients

Ingredients checklist
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Tortilla Soup with Chipotle Chilli, Tomato & Avocado

This family favourite soup is from Ricks Steins book the Road to Mexico. now a word of warning it can be Damn spicy and hot so please check your chillies.


I made the Chipotles en adobo from Ricks recipe as well and is a great sauce to add to loads Mexican recipes add to eggs or bit to some cheese on toast for a brunch pick you up

Prep
35 minutes
Total
45 minutes
  • 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 warm over a low heat.

  • 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.