Chicken Enchilada Soup

Instructions

• • Mix together the tomato sauce and chicken stock in a large saucepan. Bring to the boil, stirring occasionally, and then add the chickpeas, sweetcorn, shredded chicken, cumin and chilli flakes. Simmer for 3-4 minutes, until heated through.
  • Ladle the soup into warm bowls. Top with sliced avocado, fried tortilla strips, grated cheese and sour cream. Garnish with coriander leaves and serve with lime wedges.