Mexican Chili Soup
Serves 4
1.5 litre chicken stock
2 garlic cloves
1-2 chipotle chillies (smoked and dried jalapeno chillies)
1 avocado
lime or lemon juice, for tossing
3 spring onions
400g cooked chicken breast, shredded
2 tbsp fresh coriander
place stock in a pan with the chillies and bring to the boil.
dice avocado and toss through lime or lemon juice to prevent discolouring.
Arrange spring onions, chicken avocado and coriander in the base of 4 serving bowls and ladle over hot stock. Serve
