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Heat your chicken broth to a gentle simmer.
Put your grated tomato pulp into a bowl and combine with lime zest, garlic, a glug of olive oil, and a pinch of salt.
Combine your diced tomato with spring onion and a sprinkle of salt and a small squeeze of lime.
Assemble bowls by mixing pulp into the hot broth, add shredded chicken, and top with diced tomatoes, breadcrumbs, avocado, and crema.
Add a big squeeze of lime and sliced chilli.