- 2 pcs. chicken breast
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 lemon lime
- 45 g fresh coriander
- 2 pcs. chilies, finely chopped
- 3 cloves garlic, pressed
- 1 l water
- 1 chicken stock cube
- 3 pcs. avocado, sliced
- 60 g grated cheese
Boil the water in a pot. Place the chicken breasts inside. Allow to cook until tender or for 7 minutes. Drain the water and let the chicken cool. Cut it into julienne pieces.
In another deep pot, heat the olive oil. Fry half of the chopped onion in it. Stir for a few minutes. Add the squeezed juice from two of the limes, half of the cilantro (finely chopped), the chillies and the garlic. Stir for about 5-6 minutes until soft.
Dissolve the broth in 1 liter of hot water. Pour it into the pot. Bring to a boil. Add the chicken to the pot.
Divide the soup into 4 separate bowls. Add the rest of the cilantro and onion. Add the third lime, cut into half moons. Finally, add the chopped avocado. Serve.