Mexican chicken soup with charred baby corn

Aromatic Mexican chicken soup with sweet, charred baby corn makes for a showstopping meal when served with fresh jalapeños and avocado.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Saute 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. 2Add 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. 3In 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. 4When the soup has reduced slightly, add the shredded chicken then season with salt, pepper and lemon juice.
5. 5Allow the chicken to warm through then serve topped with the avocado, fresh herbs, jalapeños and spring onion.