You can play around with soup and truly make it your own creation. I used less chicken, but added some brown rice and sprinkled the soup with Parmesean cheese. Have fun with this–it’s a great soup with wonderful, spicy flavors!
Spice Blend Ingredients
2 ½ t chili powder
2 t ground cumin
1 ½ t ground coriander
1 t dried oregano
1 t cracked black pepper
½ t kosher salt
Soup Ingredients
1 T canola oil, divided
1 pound skinless, boneless chicken breasts, cut into 1/2-inch-wide strips
2 cups chopped sweet onion
1 ½ cup chopped red bell pepper
1 ½ cup chopped yellow bell pepper
1 T minced garlic
½ t salt
2 cups fresh corn kernels (use frozen if fresh is unavailable)
1 (32-ounce) carton low-sodium chicken or vegetable broth
1 (28-ounce) can fire-roasted crushed tomatoes, undrained
2 T fresh lime juice
cilantro sprigs (optional)
Directions
To prepare the spice blend, combine the first 6 ingredients in a small bowl.
To prepare the soup, heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add the chicken; sprinkle 1 ½ tablespoons of the spice blend over chicken. Sauté for 8 minutes or until done; cool. Chop the chicken and set aside.
Heat the remaining 1 teaspoon of oil in large saucepan or stock pot over medium-high heat; add the onion, peppers, garlic, and 1/2 teaspoon of salt. Sprinkle the vegetable mixture with the remaining spice blend; sauté 8 minutes or until the vegetables are tender. Stir in the chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15-20 minutes. Add the lime juice and garnish with cilantro sprigs, if desired.
(Adapted from a “Cooking Light” recipe, March 2010)