Mexican chicken soup

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel onions and garlic. Cut onions into slices, press garlic through a garlic press. Wash the fillets. Peel and wash carrots and cut them into thin slices. Clean, wash and cut celery into fine pieces.

2. 2

   Rinse chick peas in a sieve. Carve chilli lengthwise, remove seeds and chop finely. Bring chicken stock to the boil and cook prepared ingredients in it for about 20 minutes. In the meantime wash coriander and pluck leaves. Cut avocado in half, remove stone. Remove the flesh from the skin and cut into fine strips. Scoop chicken filets out of the soup and cut into small pieces. Season soup with salt, freshly ground pepper and lime juice. Serve with chicken meat, coriander and avocado.

3. 3

   Cut avocado in half, remove stone. Remove the flesh from the skin and cut into fine strips. Scoop chicken filets out of the soup and cut into small pieces. Season soup with salt, freshly ground pepper and lime juice. Serve with chicken meat, coriander and avocado. Garnish with lime and chilli as desired

Nutrition Facts

KCAL
310 kcal

CARBS
14 g

FATS
19 g

PROTEINS
21 g