Sopa de pollo mexicana con maicitos asados

Ingredientes

• 1 red onion (finely chopped)
• 2 carrots (peeled and finely chopped)
• 2 celery sticks (finely choppes)
• 1 red pepper (de-seeded and finely chopped)
• 1 yellow pepper (de-seeded and finely chopped)
• 4 garlic cloves (crushed)
• 1 teaspoon dried oregano
• 1 bay leaf
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon chilli flakes
• 400 g (14oz) chopped tomatoes
• 1 teaspoon sugar
• 3 cups chicken stock
• 2 cups cooked chicken (shredded)
• salt & pepper to taste
• lemon juice (to taste)
• 10 ears baby corn
• 1 tablespoon olive oil
• salt (to taste)
• sliced avocado
• fresh parsley/coriander
• sliced jalapeños
• chopped spring onion

Preparación

1. 1

   Saute the onion, celery and carrot in a splash of oil until soft and fragrant (approximately 10 minutes) then add the peppers and saute for a further 10 minutes.

2. 2

   Add the garlic and spices and saute for 30 seconds before adding the chopped tomatoes, sugar and stock. Lower the heat and allow to simmer gently for 20 minutes.

3. 3

   In the meantime, coat the baby corn in the olive oil and grill in a griddle pan until charred all over and cooked through. Slice and add to the soup.

4. 4

   When the soup has reduced slightly, add the shredded chicken then season with salt, pepper and lemon juice.

5. 5

   Allow the chicken to warm through then serve topped with the avocado, fresh herbs, jalapeños and spring onion.