5 cups chicken stock
¼ cup extra virgin olive oil
1lb boneless, skinless chicken breasts, cut into small chunks
2-3 garlic cloves, crushed
1 large white onion, finely chopped
1 red pepper, finely chopped
2 tomatoes, finely chopped
3-4 jalepenos, seeded and finely chopped
Salt and ground black pepper
1 cup grated Cheddar cheese
½ cup chopped fresh cilantro
4 tbsp sour cream
Bring the stock to the boil in a large saucepan over a medium heat then turn the heat down and keep on a low simmer
Meanwhile, heat the oil in a large frying pan over a medium heat and add the chicken and garlic. Cool for 5-6 minutes, or until the chicken is nicely browned.
Add the cooked chicken, onion, pepper, tomatoes and jalepenos to the stock and return to the boil.
Reduce the heat to a simmer, cover and cook for 30 minutes. Season.
Peel and pit the avocados, then slice lengthways into ¼inch slices.
Ladle the soup into shallow bowls, top each bowl with sliced avocado, cheese, cilantro and a spoonful of sour cream and serve.