This is Isaac’s version of the classic Aztec soup. It’s so wonderfully fresh and light, yet filling and nutritious. I never tire of eating this….
Serves 4 – 6
Ingredients
- 3 tablespoons olive oil
- 400g (14ozs) chopped onion
- salt and pepper
- 4 large cloves of garlic, peeled and finely chopped
- 1 teaspoon and seeded red chilli
- 1¾ pints (1 litre) light chicken stock
- 300g (12ozs) raw chicken breast (1 large chicken breast) diced into 1cm (½ inch) pieces
- juice of ½ a lime
Salsa
- 3 spring onions, finely sliced
- 1 ripe avocado, diced into ½cm (¼ inch) pieces
- 150g (6ozs) tomatoes (or cherry tomatoes) diced
- juice of ½ lime
- 2 tablespoons chopped coriander
- salt and pepper
Method
- Heat the olive oil over a medium heat and add the chopped onion, season with salt and pepper. Cover and sweat for 10 minutes or until the onion is soft.
- Add the garlic and chill and cook for 2 more minutes.
- Add the stock and bring up to the boil, reduce to a simmer, add in the chicken and gently cook for 2 or 3 minutes until the meat is cooked.
- Turn off the heat, add the lime juice.
- Make the salsa by mixing all the ingredients together, season with salt and pepper.
- To serve, laded the hot soup into warm bowls and drop a large tablespoon of the salsa into each bowl.