Mexican Soup with Avocado Salsa

Love soups? Love coriander and avocado? Yes? Then you should try this Mexican soup!

You can either eat as a dinner as the soup is quite filling - or make a nice Mexican fiesta and serve enchiladas right after!

You will need:
1 larger chicken breast
800 ml - 1000 ml water
1 beef broth/stock/cube (whatever you call that in your corner in the world)
400g (1 can) chopped tomatoes
1/2 can black beans
1 small onion
1 big clove of garlic
1/2 teaspoon of ground cumin
1/2 teaspoon of chilli
taco spices
sour cream
nachos
cheddar

Avocado salsa:
1 avocado
1/2 can of sweet corn
bunch of coriander
juice from 1 lime

1. Clean the chicken breast and start boiling it with the water and add some chicken stock. Or if you have chicken broth then you can use that right away - even better. Let the chicken boil until its done.
   
2. Meanwhile the meat is boiling - you can prepare you spices, chop the onion and garlic finely. Pour the can water out of the beans and prepare the chopped tomatoes.
   
3. When the chicken is done - take out the meat, cut it into smaller pieces. But keep the water/broth you have been cooking it in!
   
4. Heat a splash of olive oil in a larger pot. Add onion and garlic. When it starts getting a light brown color - add the spices and let it warm for about a minute so the taste gets stronger.
   
5. Now add the chopped tomatoes, let them warm a little bit and add the broth.
   
6. Once it starts boiling add the beans and chicken meat.
   
7. Add some chilli, salt or I personally add taco spices to make the soup stronger in flavor.
   
8. Prepare the avocado salsa: mash the avocado, chop the coriander and it also with the sweet corn. In the end dip add the lime juice and voila! You are good to go!

Serve with sour cream, a little bit of cheddar, nachos and avocado salsa.

Enjoy!