Add the vegetable stock and mixed herbs to a large saucepan over a medium high heat and bring to the boil. Add the chopped chicken pieces and return to the boil.

Reduce the heat until the stock is simmering. Cover the saucepan with a lid and cook for 10 minutes or until the chicken pieces are cooked through. Remove from the heat and let the chicken sit in the liquid for 5 minutes before transferring the chicken pieces to a separate bowl. KEEP the stock!

Meanwhile, add the olive oil to a frying pan along with the garlic cloves (which have been crushed), onion (finely diced) and celery which has been chopped into small pieces. Cook for 4 - 5 minutes or until the onion turns translucent.

Place the saucepan with the stock back onto the stove over a medium heat. Add the cooked onion/garlic and celery pieces, crushed tomato, tomato paste, mexican chill powder and corn flour and stir to combine. Bring the mixture to the boil and then gently simmer for 10 minutes.

Add the corn kernels and shredded chicken and cook for a further 3 minutes. If at this point you feel the soup is too 'thin' simply add a cup of water when adding the chicken and corn and stir through.

Transfer the soup to four serving bowls and top with pieces of corn chips, avocado pieces and grated cheese to serve.