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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