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Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 8 servings
Finalist, Family DinnersMy husband likes Mexican food—tacos, fajitas, burritos. This recipe is everything you'd find in a fajita in a healthy, tasty soup instead. —Jamie Miller, Maple Grove, Minn.

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)

Nutrition Information

  • calories 285
  • fat 9.6 g
  • satfat 2.1 g
  • monofat 4.7 g
  • polyfat 1.8 g
  • protein 27.2 g
  • carbohydrate 23.1 g
  • fiber 5.5 g
  • cholesterol 648 mg
  • iron 3.1 mg
  • sodium 773 mg
  • calcium 99 mg

How to Make It

  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.