Mexican Soup with Avocado Cream

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Soup
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Heat the oil in a large saucepan, add the onion, garlic, spices, paprika and 2/3 of the chili rings. Fry everything over low heat for about 10 minutes. Add kidney beans, tomato juice and chili sauce, bring everything to a boil and simmer in a closed saucepan for 30 minutes.
In the meantime prepare the avocado cream: Peel the avocado, remove the stone, finely dice the pulp and mix in a bowl with spring onions, lemon juice and coriander greens. Season to taste with salt and pepper, then cover with cling film.
Put the soup together with the crushed tortilla chips in the blender and puree, pour into a clean saucepan and heat.
Serve immediately garnished with the avocado cream and curls from the remaining chili rings and a few coriander leaves.

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