Avocado soup with nachos

Preheat the oven to 200ºC.

Heat the oil in a soup pot and fry the shallot in it. Add the garlic and fruit for another minute.

Add the stock without the meat, the bouillon tablet and the avocado to the soups bring to the boil. Remove from the heat source and puree the soup with a hand blender.

Mix the chips with the grated cheese on the baking sheet. Cover with aluminum foil and put in the oven for about 10 minutes.

Add the chickpeas, red pepper, spring onions and the pieces of chicken from the pot of broth to the soup and simmer for 1 minute. Season the soup further and add the parsley last.

Serve the avocado soup with the warm nachos.