Mexican Chicken and Avocado Soup

I can't take credit for this one - my husband made this dish loosely based on something from a Mexican recipe book I bought a while ago.  I can however vouch for the tastiness of this dish.  If you don't mind spice then you'll love how it gets the blood pumping.  And the creamy avocado is a good foil for the heat.  It's incredibly nutritious, and we were extra smug at the knowledge that the chicken stock we used was homemade from the bones of a roast I had made.  I love having homemade stock waiting in the freezer.

Ingredients

Chopped, ripe avocado
Chopped cooked freerange chicken
Chicken stock
Crushed garlic
Salt
Olive oil
Fresh coriander (otherwise known as cilantro)
Chipotle chili (This is a smoked pepper which gives a smokey flavour.  It comes in small cans in the Mexican section of the supermarket)
Jalapeno pepper (Can find this in jars in the preserves section of the supermarket)
Fresh red chili

• In a pot add the slightest dash of olive oil to stop things burning and sautee garlic and chili, added in quantities to suit your palate.
• Add chicken stock and salt to taste.  Simmer until hot.
• While soup is simmering, chop up your avocado and cooked chicken and put in the bottom of your serving bowls.  Chop fresh coriander and put aside.
• Ladle soup into your bowls, over the chicken and avocado.  Top with coriander.