Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish

Ingredients

• 1  avocado diced peeled
• 28 ounce canned tomatoes crushed undrained canned
• 1 tablespoon canola oil divided
• 2.5 teaspoons chili powder 
• 0.5 cup cilantro leaves fresh chopped
• 2 cups corn kernels fresh
• 1 tablespoon garlic minced
• 1 cup bell pepper green chopped
• 0.3 cup green onions chopped
• 1.5 teaspoons ground coriander 
• 2 teaspoons ground cumin 
• 0.5 teaspoon kosher salt 
• 2 tablespoons juice of lime fresh
• 1 teaspoon lime rind grated
• 1 teaspoon oregano dried
• 1 teaspoon cracked pepper black
• 3 ounces queso fresco crumbled
• 1 cup bell pepper red chopped
• 0.5 teaspoon salt 
• 1.3 pounds chicken breasts boneless skinless cut into 1/2-inch-wide strips
• 2 cups onion sweet chopped
• 1 cup bell pepper yellow chopped
• 32 ounce carton fat-free

Equipment

• bowl
• frying pan
• sauce pan
• ladle

Directions

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