Scrape down sides of mixing bowl with spatula; sauté 5 minutes at Varoma on speed1

Add lime juice to TMbowl with lime halves; weigh in chicken, water and stock paste, then cook 10 minutes at 100°C on Reverse speed Soft

Remove lime halves with slotted spoon; squeeze well back into TMbowl before discarding

Weigh corn and kidney beans into TMbowl; cook 4 minutes at 100°C on Reverse speed soft

Remove from heat and divide soup into 6 serving bowls; garnish as below

Garnish each in quadrants: diced red tomato across from diced red pepper, sliced green avocado across from sliced green onion with finely shredded cabbage piled in centre

Sprinkled with cilantro leaves and serve soup immediately with corn chips and sour cream

Place garlic, oregano, cilantro (leaves, stems and roots), chili, onion, cumin

and olive oil into blender; pulse until minced as in photo

Place minced aromatics into soup pan; sauté 5 minutes, stirring constantly

Add lime juice with lime halves, chicken, water and stock paste; bring to boil, then reduce heat and cook at soft boil for 15 minutes, stirring a couple of times

Remove lime halves with slotted spoon; squeeze well back into soup pan before discarding

Add corn and kidney beans; bring to a gentle boil for 4-5 minutes, until fresh corn niblets are just tender

Remove from heat and divide soup into 6 serving bowls; garnish as below

Garnish each in quadrants: diced red tomato across from diced red pepper, sliced green avocado across from sliced green onion with finely shredded cabbage piled in centre

Sprinkled with cilantro leaves and serve soup immediately with corn chips and sour cream