Mexican chicken soup with charred baby corn

Prep time 15 minute

Cook time 45 minute

Total time 1 hour

Serves: 4-6

Ingredients

1 red onion, finely chopped

2 carrots, peeled and finely chopped

1 red pepper, de-seeded and finely chopped

1 yellow pepper, de-seeded and finely chopped

1 punnet (250 gm) mushrooms, finely chopped

4 garlic cloves, crushed

1 teaspoon dried oregano

1 bay leaf

½ teaspoon ground cumin

½ teaspoon ground coriander

1 teaspoon smoked paprika

½ teaspoon chili flakes

1 x 400g tin chopped tomatoes (approximately 14oz can)

1 teaspoon sugar

3 cups chicken stock

2 cups cooked chicken, shredded

10 ears of baby corn, char grilled and sliced

salt & pepper to taste

lemon juice, to taste

for the charred baby corn

10 ears baby corn

1 tablespoon olive oil

salt, to taste

To serve

sliced avocado

fresh parsley/coriander

sliced jalapeños

chopped spring onion

Instructions

Sauté the onion and carrot in a splash of oil until soft and fragrant (approximately 10 minutes) then add the peppers and mushrooms and sauté for a further 10 minutes.

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

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.

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

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