Mexican Avocado Soup

Cut the chicken meat into narrow slices. Slit the chilies lengthwise and remove the seeds. Remove the skin from the garlic and cut into very thin slices.

Bring the stock to a boil, then remove the pot from the stove. Cook the meat for about 2 minutes. Strain the stock through a fine sieve.

Bring the chicken stock to the boil again. Add the chili and garlic, cook for 5 minutes and season with salt.

Remove the skin from the avocados and cut them into slices. Add the chicken repeatedly to the soup. Warm the avocado slices in the soup as well. In the meantime, pluck and chop the cilantro leaves. Sprinkle the soup with the coriander herbs and bring to the table on the spot

Nutritional value per person egg white 49 g, fat 33 g, carbohydrates 7 g, calories/joule 575/2407

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