Ingredients

1 tablespoon vegetable oil

1 onion , choped

2 garlic cloves finely chopped

2 skinless boneless chicken stock

175gr tomatoes diced

juice of 1 lemon

. 1/4 chipolette chilli powder

1/4 ground cumin

1avocado peeled stoned and cubed

2 tablespoon chopped fresh coriander .

200gr tortilla chips broken .

55gr cheddar cheese coarsely grated

Method

Place a large saucepan over a medium heat add the oil and garlic and cook for 3minutes .

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 chipotle and chilli powder .

heat until simmering , the heat to low and cook for a furthur 20minutes until the chicken is tender and cooked through . remove from the heat and stir in the avocado and coriander . divide the tortilla chips four warmed bowls and pour over the soup . top the cheese and serve immediately.

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