Mexican chicken soup with charred baby corn

• 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

for the charred baby corn

• 10 ears baby corn
• 1 tablespoon olive oil
• salt to taste

to serve

• Sliced avocado
• fresh parsley/coriander
• Sliced Jalapenos
• Chopped spring onion