Zac’s Aztec Soup

This is Isaac’s version of the classic Aztec soup.  It’s so wonderfully fresh and light, yet filling and nutritious.  I never tire of eating this….

Serves 4 – 6


  • 3 tablespoons olive oil
  • 400g (14ozs) chopped onion
  • salt and pepper
  • 4 large cloves of garlic, peeled and finely chopped
  • 1 teaspoon and seeded red chilli
  • 1¾ pints (1 litre) light chicken stock
  • 300g (12ozs) raw chicken breast (1 large chicken breast) diced into 1cm (½ inch) pieces
  • juice of ½ a lime


  • 3 spring onions, finely sliced
  • 1 ripe avocado, diced into ½cm (¼ inch) pieces
  • 150g (6ozs) tomatoes (or cherry tomatoes) diced
  • juice of ½ lime
  • 2 tablespoons chopped coriander
  • salt and pepper


  1. Heat the olive oil over a medium heat and add the chopped onion, season with salt and pepper.  Cover and sweat for 10 minutes or until the onion is soft. 
  2. Add the garlic and chill and cook for 2 more minutes. 
  3. Add the stock and bring up to the boil, reduce to a simmer, add in the chicken and gently cook for 2 or 3 minutes until the meat is cooked. 
  4. Turn off the heat, add the lime juice.
  5. Make the salsa by mixing all the ingredients together, season with salt and pepper.
  6. To serve, laded the hot soup into warm bowls and drop a large tablespoon of the salsa into each bowl.