Mexican Chicken Soup

Mexican Chicken Soup

Ingredients

• 1 Large Boneless Chicken Breast
• 900ml/30fl.oz. Fresh Chicken stock
• 1/2 Onion, sliced
• Salt and Pepper
• 4 tbsp Tomato Puree
• 2 tbsp Double Cream
• 6 tbsp Cottage Cheese, to serve
• 1/2 Avocado pear, peeled and diced
• 2 tbsp Freshly chopped Chives

Instructions

1. Place the chicken breast in a large saucepan together with the chicken stock, sliced onion, salt and pepper. Bring to the boil then simmer for about 15 minutes or until the chicken is tender, then drain the stock through a colander into a bowl. Discard the onion and slice the chicken into thin slivers.
2. Heat the oil in a pan and stir in the tomato puree. Add the strained stock, salt and pepper and simmer for 10 minutes then add the chicken and simmer for a further 5 minutes.
3. When ready to serve, remove from the heat and stir in the cream. Transfer to a soup tureen, garnish with crumbled cottage cheese, diced avocado and chopped chives and serve immediately.