Mexican chicken soup with charred baby corn

• 1 red onion finely chopped
• 2 carrot peeled and finely chopped
• 2 celery finely choppes, sticks
• 1 red pepper de-seeded and finely chopped
• 1 yellow bell pepper de-seeded and finely chopped
• 4 garlic crushed, cloves
• 1 teaspoon oregano dried
• 1 bay leaf
• 1/2 teaspoon cumin ground
• 1/2 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes
• 400 g (14oz) tomato chopped
• 1 teaspoon sugar
• 3 cups chicken stock
• 2 cups chicken shredded, cooked
• salt to taste
• black pepper to taste
• lemon juice to taste

for the charred baby corn

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

to serve

• avocado sliced
• parsley or coriander
• jalapeño sliced
• spring onion chopped