Monday, January 24, 2011

Chili-Spiced Chicken Soup with Stoplight Peppers

Gotta love a spicy chicken soup... This recipe had a little blurb up at the top, saying that it was like a soup version of a chicken fajita. That sold me. We adore soup, on a cold winter evening, and this was about as warm and cozy as I could have hoped for. I didn't think I could like a soup with so many peppers, but boy oh boy - it was a tasty one. Maya and Jonah slurped it down, and even Kevin was impressed.
Make this. It's easy and tasty, and not too spicy for tiny mouths. 4 Bowls.

Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish

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.

Yield: 8 servings

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
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
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)

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.

CALORIES 285 ; FAT 9.6g (sat 2.1g,mono 4.7g,poly 1.8g); CHOLESTEROL 648mg; CALCIUM 99mg; CARBOHYDRATE 23.1g; SODIUM 773mg; PROTEIN 27.2g; FIBER 5.5g; IRON 3.1mg

Cooking Light, MARCH 2010

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