Chili-Spiced Chicken Soup with Stoplight Peppers


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)

  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins


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.

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