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Name: Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: Spice blend:; 2 1/2 teaspoons chili powder; 2 teaspoons ground cumin; 1 1/2 teaspoons ground coriander; 1 teaspoon dried oregano; 1 teaspoon cracked black pepper; 1/2 teaspoon kosher salt; Soup:; 1 tablespoon canola oil divided; 1 1/4 pounds skinless boneless chicken breasts cut into 1/2" wide strips; 2 cups sweet onion chopped; 1 cup red bell pepper chopped; 1 cup green bell pepper chopped; 1 cup yellow bell pepper chopped; 1 tablespoon garlic minced; 1/2 teaspoon salt; 2 cups fresh corn kernels; 32 ounce less-sodium chicken broth; 28 ounce can fire-roasted crushed tomatoes undrained; 2 tablespoons fresh lime juice; Relish:; 1/2 cup fresh cilantro chopped; 1/3 cup green onions chopped; 1 teaspoon grated lime rind; 3 ounces queso fresco crumbled; 1 avocado peeled & diced; Cilantro sprigs optional

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INGREDIENTS

Spice blend:
2 1/2 teaspoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon dried oregano
1 teaspoon cracked black pepper
1/2 teaspoon kosher salt
Soup:
1 tablespoon canola oil ; divided
1 1/4 pounds skinless boneless chicken breasts ; cut into 1/2" wide strips
2 cups sweet onion ; chopped
1 cup red bell pepper ; chopped
1 cup green bell pepper ; chopped
1 cup yellow bell pepper ; chopped
1 tablespoon garlic ; minced
1/2 teaspoon salt
2 cups fresh corn kernels
32 ounce less-sodium chicken broth
28 ounce can fire-roasted crushed tomatoes ; undrained
2 tablespoons fresh lime juice
Relish:
1/2 cup fresh cilantro ; chopped
1/3 cup green onions ; chopped
1 teaspoon grated lime rind
3 ounces queso fresco ; crumbled
1 avocado ; peeled & diced
Cilantro sprigs ; optional

INSTRUCTIONS

1. To prepare spice blend, combine first 6 ingredients in a small bowl.

2. To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. SautÃ© 8 minutes or until done; cool. Chop chicken; set aside.

3. Heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle vegetable mixture with remaining spice blend; saute 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice.

4. To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).

5. Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.

NOTES

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Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish

Spice blend:
2 1/2 teaspoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon dried oregano
1 teaspoon cracked black pepper
1/2 teaspoon kosher salt
 Soup:
1 tablespoon canola oil divided
1 1/4 pounds skinless boneless chicken breasts cut into 1/2" wide strips
2 cups sweet onion chopped
1 cup red bell pepper chopped
1 cup green bell pepper chopped
1 cup yellow bell pepper chopped
1 tablespoon garlic minced
1/2 teaspoon salt
2 cups fresh corn kernels
32 ounce less-sodium chicken broth
28 ounce can fire-roasted crushed tomatoes undrained
2 tablespoons fresh lime juice
 Relish:
1/2 cup fresh cilantro chopped
1/3 cup green onions chopped
1 teaspoon grated lime rind
3 ounces queso fresco crumbled
1 avocado peeled & diced
 Cilantro sprigs optional

1. To prepare spice blend, combine first 6 ingredients in a small bowl.
2. To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. SautÃ© 8 minutes or until done; cool. Chop chicken; set aside.
3. Heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle vegetable mixture with remaining spice blend; saute 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice.
4. To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).
5. Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.

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Nutrition

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Serving Size: 1 Serving (390g)
Recipe Makes: 8 Servings

Calories: 208
Calories from Fat: 64 (31%)

Amt Per Serving		% DV

	Total Fat 7.2g	10 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 1.4g
Cholesterol 41.1mg		13 %
Sodium 141.1mg		5 %
Potassium 640.3mg		17 %
Total Carbohydrate 18.8g		6 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 14.2g
Protein 19.4g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 208

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