Chili-Spiced Chicken Soup with Stoplight Peppers

56 sec read

1 1/2 teaspoons
ground coriander
2 1/2 teaspoons chili powder .
2 teaspoons ground cumin
1 teaspoon cracked black pepper.
1/2 teaspoon kosher salt


1 tablespoon
canola oil,
2 cups chopped sweet onion
1 cup chopped red bell pepper 

1 1/4 pounds skinless, boneless chicken breasts, cut into
1/2-inch-wide strips .
1 cup chopped yellow bell pepper .
1 cup chopped green bell pepper
1 tablespoon minced garlic
1/2 teaspoon salt .
2 cups fresh corn kernels .
1 (28-ounce) can fire-roasted crushed tomatoes, untrained
2 tablespoons fresh lime juice .
1 (32-ounce) carton fat-free,
smaller amount -sodium
chicken broth .


1 teaspoon
grated lime rind.

Cilantro sprigs (optional).
1/3 cup chopped green onions
1/2 cup chopped fresh cilantro
1 diced peeled avocado .
3 ounces quos fresco, crumbled

1. To
ready spice blend, combine first 6 ingredients in a small bowl.
2. To ready soup, heat 2 teaspoons oil in a large nonstick saucepan over
medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons
piquancy mix
more than poultry. Sauté 8 minutes or until done;
cool. Chop chicken; set aside.
Warmth leftover 1 teaspoon oil in pan
over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt.
Spread 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.
decrease heat;
simmer 15 minutes. Mix lime juice.
4. To ready relish, Mix chopped cilantro and next 4 ingredients (through
5. Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with
cilantro sprigs, if


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