Mexican tortilla soup
Serves 4 5 cups chicken stock 500g boneless skinless chicken thighs 3 cloves garlic, crushed 1 small red chilli, chopped with seeds removed 2 tsp ground coriander 400g can chopped tomatoes 6 spring onions,
- Place stock and chicken in a saucepan and bring to the boil. Add garlic, deseeded chilli and coriander. Turn down heat and simmer for 10 minutes until chicken is cooked.
- Remove chicken and when cool enough to handle, shred or slice thinly. Return chicken to saucepan and stir in tomatoes and spring onions. Simmer for 5 minutes more. Add lime juice and season with salt and pepper to taste.
- Divide half the corn chips between four bowls and ladle soup over chips. Top with more chips and garnish with avocado and chopped fresh coriander.