1 teaspoon chipotle peppers in adobo sauce, chopped, or Tabasco sauce
2 teaspoons sugar
400 g (13 oz) can chopped tomatoes
1 litre (1 3/4 pints) hot chicken stock
2 ready-cooked chicken breasts, torn into strips
1 avocado, peeled, stoned and cubed
handful of tortilla chips, crushed
4 tablespoons soured cream
handful of chopped fresh coriander
salt and pepper
Heat the oil in a large saucepan. Add the onion and cook for 5 minutes until softened, then stir in the garlic, chipotle or Tabasco and sugar. Pour in the tomatoes and stock, bring to the boil, then reduce the heat and simmer for 10 minutes.
Use a hand-held electric blender to purée the soup until smooth, then add a little boiling water if it is too thick and season to taste.
Ladle the soup into bowls and scatter the chicken, avocado and tortilla chips on top. Drizzle with the soured cream and sprinkle with the coriander.