Now that it’s finally becoming cold in Los Angeles, it’s time to bring on the soups! Last week I made an Asian version of clam chowder, today it’s Mexican day with chili-spiced chicken soup. This soup packs in some heat to warm you up on those chilly days.

chili-spiced chicken soup with stoplight peppers and avocado relish

chili-spiced chicken soup
 
chili-spiced chicken soup
Chili-spiced chicken soup
Serves 8
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Total Time
30 min
Total Time
30 min
296 calories
23 g
68 g
11 g
28 g
3 g
435 g
955 g
7 g
0 g
7 g
Nutrition Facts
Serving Size
435g
Servings
8
Amount Per Serving
Calories 296
Calories from Fat 100
% Daily Value *
Total Fat 11g
18%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 68mg
23%
Sodium 955mg
40%
Total Carbohydrates 23g
8%
Dietary Fiber 5g
21%
Sugars 7g
Protein 28g
Vitamin A
28%
Vitamin C
161%
Calcium
13%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Spice blend
  1. 2 1/2 tsp chili powder
  2. 2 tsp ground cumin
  3. 1 1/2 tsp ground coriander
  4. 1 tsp dried oregano
  5. 1 tsp cracked black pepper
  6. 1/2 tsp kosher salt
Soup
  1. 1 tbsp canola oil, divided
  2. 1 1/4 lb skinless, boneless, chicken breasts, cut into 1/2 inch wide strips
  3. 2 cups chopped sweet onion
  4. 1 cup chopped red bell pepper
  5. 1 cup chopped green bell pepper
  6. 1 cup chopped yellow bell pepper
  7. 1 tbsp minced garlic
  8. 1/2 tsp salt
  9. 2 cups fresh corn kernels
  10. 1 (32-ounce) carton fat-free less-sodium chicken broth
  11. 1 (28-ounce) can fire-roasted crushed tomatoes, undrained
  12. 2 tbsp fresh lime juice
Relish
  1. 1/2 cup chopped fresh cilantro
  2. 1/3 cup chopped green onions
  3. 1 tsp grated lime rind
  4. 3 oz queso fresco, crumbled
  5. 1 diced peeled avocado
  6. cilantro sprigs (optional)
beta
calories
296
fat
11g
protein
28g
carbs
23g
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For complete recipe visit Cooking Light

 

**Helpful tips and common mistakes

This soup is great because it’s so easy to prepare, it’s fast, and it’s healthy! There aren’t many tips I have for this recipe since it is very straight forward except one or two.
 
If corn isn’t in season (like right now) and they don’t look so fresh at your market, go for the canned corn instead. Sometimes the canned vegetable option is better when the fresh isn’t the best quality. You’ll get more flavor from the canned corn as opposed to the not-so-good fresh corn.
 
I added extra lime juice to the soup and drizzled some on the relish. Although I love cheese, I did not add it this time to the relish (just a personal preference).

This soup is great! I love the spicy kick it delivers (put less of the chili powder if you’re sensitive to spicy foods). It tastes fresh and healthy but still delivers a great combination of flavors from the vegetables and seasonings. The relish is a must as it completes the soup. Feel free to substitute the chicken for beef, chorizo, shrimp, fish, beans, or any other protein!

chili-spiced chicken soup
 
 
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