|
|
| Ingredients: |
1.5 litres/2 and 3/4 pints of chicken stock
2 - 3 garlic cloves, chopped finely
1-2 chipotle chillies, cut into very thin strips
1 avocado2 tbsp chopped fresh coriander |
lime or lemon juice, for tossing
3-5 spring onions, sliced thinly
350-400g/12-14 oz cooked chicken breast meat, torn or cut into shreds or thin strips |
| Cooking Instructions: |
1) Place the stock in a pan with the garlic and chipotle chillies, and bring to the boil.
2) Meanwhile, cut the avocado in half around the stone. Twist apart, then remove the stone with a knife. Carefully peel off the skin, dice the flesh and toss in a lime or lemon juice to prevent discoloration.
|
| Serving Suggestions: |
3) Arrange the spring onions, chicken, avocado and fresh coriander in the base of a 4 soup bowls or alternatively spoon them into a large serving bowl.
4) Ladle hot stock over the top, and serve the soup with lime and a handful of tortilla chips. |
|
|
Cooking
Recipes
Submit your Recipes