Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish

45 Reviews
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Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield
8 servings
By Jamie Miller, Maple Grove, Minnesota
March 2010
RECIPE BY Cooking Light

Finalist, Family Dinners

My 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)

Nutritional Information

  • Calories 285
  • Fat 9.6g
  • Satfat 2.1g
  • Monofat 4.7g
  • Polyfat 1.8g
  • Protein 27.2g
  • Carbohydrate 23.1g
  • Fiber 5.5g
  • Cholesterol 648mg
  • Iron 3.1mg
  • Sodium 773mg
  • Calcium 99mg

How to Make It

Step 1

To prepare spice blend, combine first 6 ingredients in a small bowl.

Step 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.

Step 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.

Step 4

To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).

Step 5

Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.

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Ratings & Reviews

DoctorT's Review

Saecca
September 28, 2014
My new favourite! My husband loves it too. Didn't have ingredients handy for the relish but it was superb without it. Otherwise made as directed.

Lori's comments

solara
September 24, 2015
Great recipe!  Don't skip the relish. it adds a lot.. especially the lime and avocado.  Halves beautifully.Enjoy!

HotsyTots's Review

ESmith6
March 06, 2014
N/A

AboutThatCookin's Review

Arilya
February 01, 2014
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!

boxie612's Review

dalenecorey
January 27, 2014
This is a family favorite. Best soup ever!

dalenecorey's Review

KellyJeanne
November 24, 2013
N/A

ESmith6's Review

mennassey
October 21, 2013
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.

hollydmm2's Review

cellomom90
July 26, 2013
Recipe is easy and turns out absolutely delicious.

bolekl's Review

AboutThatCookin
March 29, 2013
This recipe is just so delicious that it's worth the time it takes to prep it. I've added it to my repertoire and plan to make it often. Many thanks for sharing this recipe.

Emmeraldas's Review

bolekl
February 03, 2013
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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