Mexican Chicken, Noodle and Corn Soup

Serves 4, Prep and Cook: 30 mins

2 x 72g packets chickenflavoured 2-Minute noodles 1 small bunch fresh coriander

(60g), washed

4 fresh corn cobs, husks

removed

1 tblsp olive oil

1 large onion, finely chopped 2 cloves garlic, crushed 30g sachet spice mix for tacos 1 litre (4 cups) chicken stock 2½ cups shredded roast

chicken meat (375g)

1 Break noodles into four pieces. Place in a large heatproof bowl, reserving seasoning sachets. Cover with boiling water. Stand for 2 minutes. Drain and set aside.

2 Finely chop enough of the coriander stems and roots to measure 2 tblsps. Chop leaves to measure ½ cup. Set aside for garnish. Using a small knife, cut away kernels from corn cobs.

3 Heat oil in large stockpot over a medium heat. Add onion, garlic and coriander stems and roots. Cook, stirring for about 3 minutes, or until soft. Stir in spice mix and reserved seasoning sachets.

4 Add stock, corn and

2 cups water. Bring to boil. Add chicken. Stir until heated through.

5 Just before serving, stir in noodles and chopped coriander leaves.