Ingredients
- Spice blend:
- 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 $
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- 1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2-inch-wide strips $
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- 2 cups chopped sweet onion $
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- 1 cup chopped red bell pepper 1 cup chopped green bell pepper 1 cup chopped yellow bell pepper $
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- 1 tablespoon minced garlic 1/2 teaspoon salt 2 cups fresh corn kernels 1 (32-ounce) carton fat-free, less-sodium chicken broth $
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- 1 (28-ounce) can fire-roasted crushed tomatoes, undrained 2 tablespoons fresh lime juice $
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- Relish:
- 1/2 cup chopped fresh cilantro 1/3 cup chopped green onions 1 teaspoon grated lime rind $
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- 3 ounces queso fresco, crumbled 1 diced peeled avocado $
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- Cilantro sprigs (optional)
Preparation
Step 1
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.