Chili Spiced Chicken Soup with Avocado Relish

What an amazing soup for a cool, wintry day. It is the perfect combination of spiciness with cool toppings to balance it out. This recipe is sure to satisfy all soup lovers!

serves 8 ( about 1-1/4 c. soup with 1/4 c. relish = 7 points +)

Spice Blend:

• 2-1/2 tsp. chili powder
• 2 tsp. cumin
• 1 tsp. dried oregano
• 1 tsp. black pepper
• 1/2 tsp. salt

Soup:

• 1 T. canola oil, divided
• 1-1/4 lbs. boneless, skinless chicken breasts, cut into 1/2 inch wide strips
• 2 c. chopped onion
• 1 c. chopped red bell pepper
• 1 c. chopped green bell pepper
• 1 c. chopped yellow bell pepper
• 1 T. crushed garlic ( from a jar)
• 1/2 tsp. salt
• 2 c. frozen corn, thawed
• 1 ( 32 oz) carton fat-free chicken broth
• 1 ( 28 oz) can diced tomatoes, undrained
• 2 T. lime juice

Relish:

• 1/2 c. chopped, fresh cilantro
• 1/3 c. chopped green onions
• 3 oz. queso fresco, crumbled
• 1 diced, peeled avocado

Combine spice ingredients in a small bowl.

To prepare soup, heat 2 tsp. oil in a large nonstick saucepan. Add chicken; sprinkle 1-1/2 T. spice mix over chicken. Saute 8 minutes or until done; Remove and cool Chop chicken into small pieces; set aside.

Heat remaining 1 tsp. oil in pan. Add onion, peppers, garlic and 1/2 tsp. salt. Sprinkle vegetable mixture  with remaining spice blend; saute 8 minutes or until vegetables are tender. Stir in chicken, corn, broth and tomatoes; bring to a boil. Reduce heat and simmer for 15 minutes. Add lime juice.

To prepare relish, combine all ingredients.

Ladle 1-1/4 c. soup into bowls; top with 1/4 c. relish.


adapted from "Cooking Light"