Name: Mexican chicken broth with avocado
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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

Mexican chicken broth with avocado

Make your own chicken stock then pump up the flavour.

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

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 Guest Chef

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.

Ingredients

Method

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