Spicy Chicken Soup with Avocado Relish

This is one of my favorite soups. It’s soo full of flavor, spices and just enough heat. I hope you enjoy it as much as I do. My husband loves this soup but he can’t take too much heat so I made it more enjoyable for him by adding the avocado relish which gives it a really nice cool creamy feel. Let me know what you think, I hope you enjoy!!

https://www.youtube.com/watch?v=ARXm6xdy2xA

 

Spiced Chicken Soup with Avocado Relish

By Chef Neena

Ingredients

Spice blend:

  • 2 1/2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon black pepper
  • 1/2-teaspoon salt.

Step 1

To prepare spice blend, combine first 6 ingredients in a small bowl.

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Soup:

  • Canola oil, divided
  • 1 pounds skinless, boneless chicken breasts
  • 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 chicken broth
  • 1 (28-ounce) can fire-roasted crushed tomatoes, un-drained
  • 2 tablespoons fresh lime juice

Step 2

To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 2 tablespoons spice blend over chicken. Sauté 8 minutes or until done; Chop chicken; set aside.

Heat 1 tsp. oil in pan over medium-high heat; add onion, bell peppers, garlic, and 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.

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Relish:

  • 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)

Step 3

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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Summer Cooking Camp is almost Full!

The Kiddie Kitchen is Teaming up with The Outback Teen Center

SUMMER CAMP 2014
June 30 – July 31
August 11 – August 21
www.newcanaanoutback.org

Please go to the website for specific dates and times of each class.

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Culinary-Cooking Camp
Monday-Thurs 9am-1pm
Instructor: Chef Neena Perez
Weeks: 1,2, 3, 4, 6 & 7
Class max. 12
$300.00 per week

We will be cooking dishes from all around
the globe It will be a delicious blast that your kids will enjoy. Cooking Camp will include ingredients for all menus, cooking tools, an apron and chef had for each summer culinary student. We give the students a true culinary school experience. Menus are all new and created to expand the pallet of your up and coming chefs.