Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish

Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish
Photo by Becky Luigart-Stayner

Ingredients

  • ½ teaspoon kosher salt
  • 1 tablespoon canola oil, divided
  • 1 cup chopped yellow bell pepper
  • 1 tablespoon minced garlic
  • ½ teaspoon salt
  • 1 (32-ounce) carton fat-free, less-sodium chicken broth
  • 2 cups fresh corn kernels
  • + 20 more ingredients
    • ½ cup chopped fresh cilantro
    • 1/3 cup chopped green onions
    • 1 teaspoon grated lime rind
    • 1 teaspoon dried oregano
    • 3 ounces queso fresco, crumbled
    • 1 ½ teaspoons ground coriander
    • Relish:
    • 1 diced peeled avocado
    • Soup:
    • Spice blend:
    • 1 ¼ pounds skinless, boneless chicken breasts, cut into 1/2-inch-wide strips
    • 2 cups chopped sweet onion
    • 1 cup chopped red bell pepper
    • 1 cup chopped green bell pepper
    • 1 teaspoon cracked black pepper
    • 1 (28-ounce) can fire-roasted crushed tomatoes, undrained
    • Cilantro sprigs (optional)
    • 2 tablespoons fresh lime juice
    • 2 ½ teaspoons chili powder
    • 2 teaspoons ground cumin

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. Sauté 8 minutes or until done; cool. Chop chicken; set aside. 3. H...

View full recipe at My Recipes

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