Chili-Spiced Chicken Soup With Stoplight Peppers and Avocado Rel

"From Cooking Light Mark 2010"
 
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Ready In:
40mins
Ingredients:
24
Yields:
10 cups
Serves:
8
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ingredients

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directions

  • 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.

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