Chicken, Avocado and Chickpea Soup Recipe
1.5l (6 1/2 cups) chicken stock
1/2 chipotle chilli, seeds removed
2 chicken breast fillets, skins removed
1 medium avocado
4 spring onions, finely sliced at a bias (ie diagonally)
400g (14 oz) tin of chickpeas, drained
salt and freshly-ground black pepper, to taste
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