Mexican chicken broth with avocado

Make your own chicken stock then pump up the flavour. - by Pete Evans

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Give your broth extra zing with herbs, spices and a squeeze of tangy lime.

Ingredients

350ml chicken bone broth

45g (1/4 cup) leftover cooked chicken, finely shredded (optional)

Sea-salt flakes and freshly ground black pepper

1/4 avocado, sliced lengthways

1/4 tsp Mexican spice mix (or more to taste)

Coriander sprigs

Sliced spring onion

Extra virgin olive oil

Lime cheeks

Method

Heat broth and chicken (if using) in a small saucepan until simmering. Season.
Pour broth into a bowl, add avocado and sprinkle over spice mix. Scatter over coriander and spring onion, drizzle with oil and squeeze lime juice over the top. Stir, season and serve.

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Pete Evans

Pete Evans is an internationally renowned and household chef, restaurateur, author and television presenter. His passion for food and a healthy lifestyle inspires individuals and families around the world.