Wednesday, January 2, 2013

Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish


    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.

black ops hypnosis 2.0
pentair intellichlor ic40 review