Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
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.
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.
Lori's comments
Great recipe! Don't skip the relish. it adds a lot.. especially the lime and avocado. Halves beautifully.Enjoy!
HotsyTots's Review
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AboutThatCookin's Review
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
This is a family favorite. Best soup ever!
dalenecorey's Review
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ESmith6's Review
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
Recipe is easy and turns out absolutely delicious.
bolekl's Review
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
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.
DoctorT's Review