Chili-Spiced Chicken Soup with Stoplight Peppers

Chili-Spiced Chicken Soup with Stoplight Peppers

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-inch-wide strips
    • 2 cups chopped sweet onion
    • 1 cup chopped red bell pepper
    • 1 cup chopped green bell pepper
    • 1 cup chopped yellow bell pepper
    • 1 tablespoon minced garlic
    • 1/2 teaspoon salt
    • 2 cups fresh corn kernels
    • 1 (32-ounce) carton fat-free, less-sodium chicken broth
    • 1 (28-ounce) can fire-roasted crushed tomatoes, undrained
    • 2 tablespoons fresh lime juice

 

    Relish:

  • 1/2 cup chopped fresh cilantro
  • 1/3 cup chopped green onions
  • 1 teaspoon grated lime rind
  • 3 ounces queso fresco, crumbled
  • 1 diced peeled avocado
  • Cilantro sprigs (optional)

 

Preparation:

  • To prepare spice blend, combine first 6 ingredients in a small bowl.
  • 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.
  • 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.
  • To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).
  • Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.

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