Colombian Style Chicken & Corn Soup with Tomato Salsa

This is a fabulous soup that's both delicious and looks pretty on the plate. At first I thought it would take me a while to make this meal since it had so many components but it came together in just an hour. And for a meal that makes 6 servings, that's amazing! I'll be keeping this soup in mind when I need to make a large batch of food but I don't have too much time. It hits all the flavors you expect from South American food: tart, spicy, salty, fresh & bright.
I'm not usually a fan of chicken breasts but using it in a poached situation like this is the best use for it. Makes for a hearty, delicious & healthy meal.

Recipe adapted from Dinner: Changing The Game, Melissa Clark
Makes 6 servings

Ingredients:
1.5 lbs boneless & skinless chicken breasts
1 1/4 tsp sea salt
1 tbsp sunflower oil
1 medium sweet onion, sliced
4 cups chicken stock
2 cups water
1 heaping tsp sea salt
5 garlic cloves, peeled and smashed
1 bunch cilantro, coarse stems and tender stems with leaves separate and both copped coarsely
1/3 bunch fresh oregano, leaves picked
2 jalapeños, 1 diced and one sliced thin
3 corn on the cob, each cut into 4 pieces
2 medium red tomatoes, diced
1 small sweet onion, diced
zest and juice of 1 lime
1/2 tsp sea salt
3 avocados, diced
6 lime wedges for serving

Procedure:
Salt the chicken breasts both sides  on a plate with 1 1/4 tsp sea salt and set aside while you prep the rest of the ingredients. Heat oil in a large saucepan on medium high heat and add onion slices and cook for 4-5 minutes till a nice dark brown color on the edges start forming. Add stock, water, 1 heaping tsp sea salt, garlic cloves, coarse cilantro stems, oregano leaves and diced jalapeno. Bring to a boil and add chicken breasts and cover ad cook on low for 10 minutes. Add corn and cook for 5 more minutes. In the meantime, make the sales by mixing together tomatoes, onion, lime zest and juice along with 1/2 tsp sea salt. Once the soup is done, take out the chicken and corn onto a plate and strain the broth into your serving (or storage) bowl. Slice the chicken (or chop, I preferred chopped) and divide it into six large soup bowls. Add 2 pieces of corn and pour about a cup of strained broth over it. Spoon a sixth each of the tomato salsa, tender cilantro stems & leaves, avocado, sliced jalapeno and serve with a lime wedge for sprinkling over the soup. Enjoy!