Aztec Chicken Soup with Avocado Salsa

I found this recipe whilst searching through an old Rachel Allen Cookbook. It's wonderful just a basic chicken soup with a little added umphh from a hot chilli and a wonderful salsa .
This is such a easy versatile and healthy soup as you add a raw salsa with avocados, tomatoes and spring onions to add as it's eaten. It's truly delicious inspite of the fact that the photo cannot possibly do the soup the credit it deserves

The Soup Ingredients to serve 4 good portions

• 1 onion, diced
• 1tbsp olive oil 
• 1 small leek sliced finely
• 1/2 red pepper, diced
• 1 red chillies, seeded finely chopped
• 2 cloves garlic, minced
• salt and pepper
• 3 cups chicken stock
• 2  cooked chicken breasts cubed
• zest and juice of 1 lime

For the Salsa

1 packet cherry vine tomatoes, diced

an ripe avocado diced into medium chunks

1 clove garlic, minced

a red chilli finely sliced

2 green onions,finely chopped

Juice of 1 lime maybe 2 if it's not juicy

1 tbsp of chopped fresh coriander/cilantro

Salt and pepper

Just mix all these ingredients together and place into a serving bowl

To make the Soup

• In a large pan, heat the olive oil over low-to-medium heat, add the onions, leek, red pepper and chilli and slowly cook until soft. Add the garlic and cook for another minute or so, season , add the stock and chicken, and bring to the boil. Reduce the heat and simmer to combine for around 10 mins. Check the seasoning then add the zest and juice of the lime just before you serve it. Place the salsa on the table for everyone to help themselves.