Mexican Chicken Soup

For the Mexican chicken soup, cut the chicken breast into strips and cook in the chicken soup together with the onion rings, salt and pepper.

When the meat is cooked after 15 minutes, strain the soup, remove the onion and return the meat to the soup. Heat the lard in a pot and fry the tomato paste briefly. Deglaze with the chicken soup. Simmer everything together for 15 minutes.

Stir in the whipped cream, cottage cheese and avocado pieces and simmer briefly. Before serving, sprinkle the Mexican chicken soup with the chives.

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