We're spooning in all the big and bold Tex-Mex flavours for this chicken and corn noodle soup tonight. It's smoky and spicy (if you like) and brings bowls of salsa-topped goodness to your week with springy and slurpable texture.
Peel and crush garlic. Place chicken in a bowl with 20ml (1 tablespoon) oil, garlic, salt, pepper and smoky coriander and cumin blend and stir to coat. Heat a saucepan over medium heat. Add chicken and cook for 5–6 minutes or until caramelised. While chicken is cooking, continue with step 2.
Dissolve stock cube in 750ml (3 cups) water. Add stock to saucepan with chicken and bring to the boil. Reduce heat to medium and cook soup for 15–17 minutes or until chicken is cooked through. While soup is cooking, continue with step 3.
Place noodles in a heatproof bowl and cover with boiling water. Steep for 5 minutes and drain. Divide between bowls and set aside.
Thinly slice spring onions, keeping green and white parts separate. Rinse and finely chop coriander. Roughly chop jalapeños. Finely dice celery. Chop avocado into 1cm pieces. Juice ½ the lime. Place green onion, coriander, jalapeño, celery, avocado, lime juice and remaining oil in a bowl with salt and pepper and mix to combine.
Once chicken is cooked, remove from broth and use 2 forks to shred. Return chicken to broth with white spring onion and cook for 2–3 minutes to warm through.
Remove husk from corn and place cob horizontally on a chopping board. Carefully slice to remove kernels and add to broth. Cook until warmed through. Cut remaining lime into wedges. Divide chicken, broth and jalapeño salsa between bowls with the noodles. Serve with lime wedges.