Mexican Chicken Soup

I did not really expect the winter to come back this year – so here's a warming chicken soup for what are hopefully the last cold days.

This recipe is delicious and easy to prepare. The secret is the cloves - they give the soup a very special taste.

What you need:

Approx. 800g chicken meat (partly with bones, so that the soup becomes richer)

A bunch of soup vegetables

One large onion

2 bay leaves, 4-5 cloves, 5-6 black peppercorns

One avocado

Tortilla chips (organic, if possible)

A bunch of cilantro

One lemon

Here’s the recipe:

Rinse the meat well, clean the soup vegetables. Peel and halve the onion. Everything comes in a big pot, including the spices.

Cover with about 2 1/2 liters of water and boil. Drain the foam regularly, reduce the heat and simmer for 1 1/2 - 2 hours.

Dice the meat, carrots and avocado and arrange with the tortilla chips in a soup plate. Pour over the hot soup.

Cut up the avocados just before eating, otherwise they will turn brown. You can also sprinkle them with lemon juice to preserve their beautiful color.

Sprinkle with chopped coriander and refine with plenty of lemon juice.

If you want, you can add diced, pitted tomatoes and melted cheese instead of carrots.

Enjoy!