Light & Tangy Chicken & Avocado Soup

A tasty and healthy treat for all

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Ingredients (6 servings)

4 tortillas, cut into thin strips
1 1/2 tablespoons olive oil
1 onion, thinly sliced
8 cloves garlic, thinly sliced
4 fresh green chillies, seeds removed and sliced
250g skinless, boneless chicken breast fillets, cut into strips
4 cups chicken stock
4 tablespoons fresh lime juice
1 tomato, seeds removed and diced
salt and freshly ground black pepper to taste
1 avocado – peeled, stone removed and diced
half a bunch fresh coriander, chopped



1. Preheat oven to 200 0C.
2. Arrange tortilla strips on a baking tray and bake untillightly browned, 3 to 5 minutes.
3. In a large saucepan over medium heat, cook onion, garlic and chillies in olive oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken stock, lime juice, tomato, salt and pepper. Gently simmer until chicken is cooked, 3 to 5 minutes.
4. Stir in avocado and coriander and heat through. Adjust seasonings.
5. Ladle soup into bowls and sprinkle with tortilla strips to serve.
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Time 2 hours

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