Chili spiced chicken soup

Chili spiced chicken soup
Chili spiced chicken soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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)

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. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. Saute 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; saute 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 14 cup relish. Garnish with cilantro sprigs, if desired

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