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Tortilla Soup with Chipotle Chilli, Tomato & Avocado

Before you jump to Tortilla Soup with Chipotle Chilli, Tomato & Avocado recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.

Almost each and every “get healthy” and “weight loss” document you study will tell you to skip the drive through and make all of your meals yourself. There’s some benefit to this. Now and then, though, you totally do not want to make a whole meal for your family or even just for yourself. Sometimes you just would like to reach the drive through en route to your home and call it a day. Why shouldn’t you have the ability to do this every now and then and not have a bunch of guilt about slipping up on your diet? This is possible because plenty of the popular fast food places are trying to make their menus healthier now. Here’s how you’ll be able to eat healthfully when you are at a fast food spot.

Concentrate on the sides. It wasn’t that long ago that French Fries were your only side dish selection at a restaurant. Today almost all of the most popular fast food franchises have enhanced their choices. Now you may get a variety of salads. You can get chili. You can get baked potatoes. Fruit is usually available. There are a lot of alternatives that don’t include eating something deep fried. When deciding on your supper from the drive through, select a variety of side items instead of choosing a pre-made “meal deal”. This makes it possible for you to keep your calorie count low and lessen your fat intake.

Traditional logic tells us that one positive way to get healthy and shed pounds is to drop the drive through and to banish fast food restaurants from your thoughts. Most of the time this is a good concept but if you make good choices, there is no reason you can’t visit your drive through once in a while. Sometimes the thing you need is to let other people produce your dinner. If you decide on healthy things, the shame usually associated with hitting the drive through shouldn’t be so bad.

We hope you got insight from reading it, now let’s go back to tortilla soup with chipotle chilli, tomato & avocado recipe. To cook tortilla soup with chipotle chilli, tomato & avocado you need 18 ingredients and 5 steps. Here is how you achieve it.

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