Chili-spiced Chicken Soup With Stoplight Peppers And Avocado Rel

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 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
• 1 tablespoon canola oil, divided
• 1 1/4 lbs boneless skinless chicken breasts, cut into 1/2-inch-wide strips
• 2 cups sweet onions, 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 ounces reduced-sodium fat-free chicken broth
• 28 ounces crushed fire-roasted tomatoes, undrained
• 2 tablespoons fresh lime juice
• 1/2 cup fresh cilantro, chopped
• 1/3 cup green onion, chopped
• 1 teaspoon lime rind, grated
• 3 ounces queso fresco, crumbled
• 1 avocado, peeled and diced
• fresh cilantro stem (optional)

Recipe

• 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 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; sauté 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.