1 (28-ounce) can fire-roasted crushed tomatoes, undrained
2 tablespoons fresh lime juice
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)
How to Make It
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.
This was pretty good. A bit spicy for my tastes, but it would be great meal to clear the sinuses if someone had a cold. I'll definitely make it again, but I may ease up on the cumin :) The garnish is the best part, absolutely delicious!
Delicious! I made a few small changes (out of necessity) that I think enhanced the flavors. First, I used regular onion and only had a cup. I used 3 cups of sweet red, orange and yellow mini peppers, since I don't care for cooked green peppers. I used fire roasted diced tomatoes and goat cheese instead of queso fresco. I added a little heat with chopped jalapeño in the relish and Mexican chili powder in place of half the chili powder. I also served it with light sour cream. The result was creamy and it had a little goat cheese flavor. I will definitely make this again.
FABULOUS soup! I don't usually like clinatro but do make the relish..it adds wonderful flavors to the soup. We added a dollop of sour cream. I also added a can of black beans. Served it with warm cornbread and somehow the whole pot evaporated before my eyes. I will be adding this to my soup list.
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