Mexican chicken soup with charred baby corn recipe

Mexican chicken soup with charred baby corn recipe
Prep time 15 minute
Cook time 45 minute
Total time 1 hour
Serves: 4-6


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


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.
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