Chili-Spiced Chicken Soup With Stoplight Peppers and Avocado Rel

From Cooking Light Mark 2010

• Ready In: 40 mins
• Serves: 8
• Yields: 10 cups

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 lbs boneless skinless chicken breasts, cut into 1/2-inch-wide strips
• 2  cups sweet onions, chopped
• 1  cup red bell pepper, chopped
• 1  cup green bell pepper, chopped
• 1  cup yellow bell pepper, chopped
• 1  tablespoon garlic, minced
• 1⁄2 teaspoon salt
• 2  cups fresh corn kernels
• 32  ounces  reduced-sodium fat-free chicken broth
• 28  ounces  crushed fire-roasted tomatoes, undrained
• 2  tablespoons fresh lime juice

• Relish

• 1⁄2 cup fresh cilantro, chopped
• 1⁄3 cup green onion, chopped
• 1  teaspoon lime rind, grated
• 3  ounces queso fresco, crumbled
• 1  avocado, peeled and diced
•  fresh cilantro stem (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. 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.