Spicy chicken soup

Ingredients for 4 servings:

• 400 g chicken breast fillet(s) (without skin)
• 1 liter chicken broth
• 1 onion(s), red
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 chili pepper(s), green fresh
• 1 stalk of lemongrass
• 25 g butter
• 100 g cheese (grated Emmental)
• 1 avocado(s), ripe
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the chicken, pat dry, and cook in the chicken broth for 15 minutes. Remove and cut into strips. Slice the onion into thin rings. Clean, deseed, wash, and dice the bell pepper and chili pepper. Finely chop the lemongrass. Heat the butter. Sauté the onion, bell pepper, chili, and lemongrass in it. Pour in the broth and simmer gently for 15 minutes. Then stir in the cheese and let it melt into the soup. Add the meat and season the soup with salt and pepper (do not let it boil further). Peel, halve, and pit the avocado. Dice the flesh and add it to the soup.