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Mexican Chicken Broth with Avocado
Ingredients
  • 350ml chicken bone broth
  • 45g (¼ cup) leftover cooked chicken, finely shredded (optional)
  • Sea-salt flakes and freshly ground black pepper
  • ¼ avocado, sliced lengthways
  • ¼ tsp Mexican spice mix (or more to taste)
  • Coriander sprigs
  • Sliced spring onion
  • Extra virgin olive oil
  • Lime cheeks
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