Chili-Spiced Chicken Soup With Stoplight Peppers and Avocado Rel

Jun 01, 2023June 1, 20230 0
Hearty and flavorful Chili-Spiced Chicken Soup recipe
in Soup

Prep

30 min

Cook

45 min

Ready In

75 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

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 lbs boneless skinless chicken breasts , cut into 1/2-inch-wide strips
2 cups sweet onions , chopped
1 cup red bell pepper , chopped
1 cup green bell pepper , chopped
1 cup yellow bell pepper , chopped
1 tablespoon garlic , minced
1/2 teaspoon salt
2 cups fresh corn kernels
32 ounces reduced-sodium fat-free chicken broth
28 ounces crushed fire-roasted tomatoes , undrained
2 tablespoons fresh lime juice
1/2 cup fresh cilantro , chopped
1/3 cup green onion , chopped
1 teaspoon lime rind , grated
3 ounces queso fresco , crumbled
1 avocado , peeled and diced
fresh cilantro stem ( optional )

Nutrision Information

Servings Per Recipe
6
Calories
354
Sugar
6g
Fat
14g
Chili-spiced chicken soup is a delicious and healthy way to stay cozy during the colder months. This recipe is a fusion of Tex-Mex flavors, featuring tender chicken strips in a warm, spicy broth filled with three varieties of bell peppers and fresh corn. It's a simple yet satisfying meal that's perfect for lunch or dinner. The soup is mildly spicy and can be adjusted to taste. The avocado rel adds a creamy and tangy finish to the soup and is highly recommended as a topping. Try this recipe for a hearty and flavorful soup that will warm you up from the inside out.

Instructions

1.In a small bowl, mix together chili powder, cumin, coriander, oregano, black pepper, and salt to make a spice blend.
2.In a large pot or Dutch oven, heat half of the canola oil over medium-high heat. Add chicken strips and cook, stirring occasionally, until browned on all sides.
3.Remove the chicken from the pot and set it aside.
4.Add the remaining oil to the pot along with onions, bell peppers, garlic, and salt. Cook and stir for 5-7 minutes until the vegetables are tender.
5.Add the spice blend and cook for another minute before stirring in corn, broth, and crushed tomatoes.
6.Add back the browned chicken. Bring the mixture to a boil, then reduce the heat to low, and let it simmer, partially covered for 30-35 minutes.
7.Add the fresh lime juice, cilantro, and green onions and cook for another 5 minutes.
8.Serve hot topped with queso fresco, avocado, and cilantro stem (optional).

PROS

This soup is full of flavor and protein, making it hearty and satisfying.

The colorful bell peppers and corn add a healthy dose of vitamins and fiber to the soup.

CONS

This recipe requires a fair amount of prep work and cooking time.

Also, some people might find it too spicy due to the chili powder and peppers.

HEALTH & BENEFITS

The chili powder and bell peppers in this soup are rich in vitamin C and antioxidants that boost overall health and immunity.
The chicken provides a good source of lean protein, while avocado is rich in healthy fats and fiber that promote heart health.

Print

Leave a Reply

Your email address will not be published.