Mexican Chicken Soup - cooking recipe

Ingredients

4 1/4 cups chicken stock
1/2 lb chicken fillets
2 None onions, peeled and cut into wedges
2 cloves garlic, crushed and peeled
1 lb carrots, peeled and thinly sliced
3 stalks celery, finely chopped
5 oz canned chickpeas
1 None red chilli, deseeded and finely chopped
None None Dash of lime juice, to taste
2 sprigs fresh coriander, leaves stripped from stems
1 None avocado, peeled and cut into thin strips
None None red chlli peppers, for garnish

Preparation

In a saucepan, bring the stock to a boil, add the chicken, onions, garlic, carrots, celery, chickpeas and chilli. Bring to the boil and cook for 20 mins.
Remove the chicken from the soup and cut into bite-sized pieces. Season with salt, black pepper and lime juice to taste. Ladle the soup into bowls and add the chicken, coriander and avocado. Garnish with red chilis.