Chili-Spiced Chicken Soup With Stoplight Peppers and Avocado Rel

“From Cooking Light Mark 2010”
READY IN:
40mins
SERVES:
8
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

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.

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