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)
Sliced spring onion
Extra virgin olive oil
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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