Avocado soup with nachos

Name: avocado soup with nachos
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 shallot; 2 clove garlic; 1 liter chicken bouillon; 1 chicken broth tablet; 4 avocado; 1 bag tortilla chips natural; 100 gram cheddar cheese; 100 gram young cheese; 1 tin can chickpea; 1 tin can White beans; 1 Red pepper; 4 spring / forest onion; 1 bunch parsley

Ingredients

1 tablespoon olive oil
1 shallot
2 clove garlic
1 liter chicken bouillon
1 chicken broth tablet
4 avocado
1 bag tortilla chips natural

100 gram cheddar cheese
100 gram young cheese
1 tin can chickpea
1 tin can White beans
1 Red pepper
4 spring / forest onion
1 bunch parsley

Directions

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.