Mexican Chicken Soup

• 4 1/4 cups chicken stock
• 1/2 pound chicken fillets
• 2 onions peeled and cut into wedges
• 2 cloves garlic crushed and peeled
• 1 pound carrots peeled and thinly sliced
• 3 stalks celery finely chopped
• 5 ounces chickpeas canned
• 1 red chilli deseeded and finely chopped
• 1 dash lime juice to taste
• 2 sprigs coriander leaves fresh, stripped from stems
• 1 avocado peeled and cut into thin strips
• peppers red chlli, 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, celery, chickpeas canned, red chilli, lime juice, coriander, avocado, peppers red chlli

Taken from www.yummly.com/recipe/Mexican-Chicken-Soup-1412555 (may not work)