Mexican Chicken Soup

• 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

1. 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.
2. 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.

chicken stock, chicken, onions, garlic, carrots, stalks celery, chickpeas, red chilli, lime juice, fresh coriander, avocado, red chlli peppers

Taken from recipes-plus.com/api/v2.0/recipes/16511 (may not work)