Ingredients

1 tbsp vegetable oil

1 onion chopped

2 garlic cloves finely chopped

2 skinless boneless chicken breasts diced

1.5litres chiken stock

175gr tomatoes diced

juice of 1/2 lemon

1/2 chilli powder

1/2 ground cumin

1/8 tsp chipolette chilli powder

1 avocado peeled stoned and cubed

2 tbsp chopped fresh coriander 200gr tortilla chips broken

55gr cheddar cheese grated .

method

1. place a large saucepan over a medium heat , add the oil , onion and garlic and cook for 3minutes . add the chicken stock , tomatoes , lemon juice , chilli powder , cumin and chipolette and the other chilli powder .
2. Heat until simmering , then reduce the heat to low and cook for a further 20minutes until the chicken is tender and cooked through . remove from the heat and stir in the avocado and coriander . divide the tortillas chips between four warmed bowls and pour over the soup . top with the cheese and serve immediately .

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