Spicy Mexican Chicken Soup with Avocado Cream Relish

This recipe seems more difficult than it is because there are three components (the spice blend, soup and relish) but it is very simple. It is a refreshing and healthy way to quench your Mexican craving.

My husband is not a big soup eater, but this one is flavorful and hearty enough that he loved it.

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When I need chicken and broth for a recipe, I buy an entire chicken. I could buy just the chicken breast and boil it for the broth, but the broth wouldn't be as flavorful. Plus, it is cheaper to buy an entire chicken than to buy it's parts separately. I reserve the remaining broth and extra chicken for another use.

Spice Blend:

2 1/2 tsp chili powder

2 tsp ground cumin

1 1/2 tsp ground coriander

1 tsp dried oregano

1 tsp cracked black pepper

1/2 tsp kosher salt

Soup:

1 tbs chili oil

1 lb skinless, boneless chicken breasts, cut into 1/2 inch wide strips

2 cups chopped sweet onion

1 chopped red bell pepper

1 chopped green bell pepper

1 chopped yellow bell pepper

3 cloves minced garlic

1 tsp salt

2 cups corn kernels

32 ounces broth

28 ounce can fire-roasted crushed tomatoes, undrained

2 tbs fresh lime juice

Relish:

1/2 cup chopped fresh cilantro

1/2 cup chopped green onions

1 tsp grated lime rind

1 diced peeled avacodo

1 cup sour cream

Combine all spice blend ingredients in small bowl.

Heat 2 tsp oil in large nonstick saucepan over med-high heat. Add chicken; sprinkle 1 1/2 tbs spice blend over chicken. Saute 8 minutes or until done; cool. Chop chicken and set aside.

Heat remaining 1 tsp oil in pan over med-high heat; add onion, bell peppers, garlic and salt. Sprinkle vegetable mixture with remaining spice blend; saute 8 minutes or until vegetables are tender. Stir in chicken, corn, broth and tomatoes; bring to a boil. Reduce heat and simmer for at least an hour. Add lime juice right before serving.

Combine all relish ingredients in a medium bowl.

When serving in bowls top each serving with 1 heaping tbs of relish. I served with Mexican cornbread. Yum!

Adapted from Cooking Light