Zac's Aztec Soup
Heat the olive oil in a saucepan over a medium heat and add the chopped onion. Season with the salt and freshly ground black pepper. Cover and sweat for 10 minutes or until the onion is soft. Add the finely chopped garlic, or very finely grated garlic, whichever you are using, and the chopped red chilli and cook for two minutes. Add the light chicken stock and bring up to the boil, then reduce the heat to a simmer. Add in the diced chicken breast and gently cook for 2-3 minutes until the meat is cooked. Turn off the heat, then add the lime juice.
Make the salsa in a bowl by mixing together the finely chopped spring onions, the diced avocado, the diced tomatoes, the lime juice, and the chopped fresh coriander. Season with salt and freshly ground black pepper.
To serve, ladle the hot soup into warm bowls and drop a large tablespoon of the salsa into each bowl.