Tortilla And Avocado Soup |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Interesting starter for a Mexican mean, with slightly soggy tortilla chips in a spicy avocado broth. Ingredients:
75g tortilla chips |
2-3 avocados, peeled and sliced |
2 tablespoons olive oil |
1 large onion |
2 cloves garlic |
2 1/4 pints (1.35 litres) chicken stock |
juice of 1 lime |
1 red chilli, finely chopped |
Directions:
1. In a large pan, gently fry the onion and garlic in the oil for 15/20 minutes.
2. Add the stock to the pan, bring to the boil and simmer for 15-20 minutes.
3. Distribute the avocados and tortilla chips between the soup bowls and ladle the hot soup on top.
4. Squeeze some lime juice into each bowl and garnish with red chilli.
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