2 chipotles en adobo (available from specialist stores
some supermarkets and online)
1 tsp dried oregano
1 litre/1¾ pints homemade chicken stock
1½ tsp salt
8 turns black peppermill
220g/8oz cooked chicken
shredded (optional)
500ml/1lb 2oz corn or vegetable oil
for deep frying
4 corn tortillas cut into 1cm/½in strips
1 avocado
stone and skin removed
diced into 1cm/½in cubes
1 lime
juice only
1½ tsp dried chipotle flakes
75g/2¾oz Lancashire or feta cheese
crumbled
100g/3½oz soured cream
small handful fresh coriander
roughly chopped
Directions
Heat a dry
heavy-based saucepan over a medium heat and char the tomatoes and garlic. Remove from the heat and peel when cool enough to handle.
Place the lard in a saucepan over a medium-low heat and gently fry the onions until softened but not coloured. Add the garlic and cook for a further 4–5 minutes. Add the chipotles
tomatoes
oregano and stock. Cook for 10–15 minutes
until everything is soft and pulpy. Blend until smooth. Season with salt and pepper
add the shredded chicken
if using
cover and keep warm over a low heat.
Pour the oil into a frying pan to a depth of about 2.5cm/1in. Heat the oil until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the tortilla strips in batches until golden and crisp. Remove the strips with a slotted spoon and drain on kitchen paper.
Toss the avocado cubes with the lime juice and set aside.
Divide the soup between four bowls and top with strips of tortilla
