Chili Chicken Soup

 

Chili Chicken Soup- phase 1-4, serves 4

adapted from cooking light

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 sea salt

Soup:

Olive oil cooking spray

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

2 cups chopped celery

1 cup chopped red bell pepper

1 cup chopped green bell pepper

1 cup chopped yellow bell pepper

1 tbsp minced garlic

1/2 tsp sea salt

1(32-ounce) carton fat-free, less-sodium chicken broth

1(28-ounce) can fire-roasted crushed tomatoes, undrained

1 tbsp fresh lime juice

Relish:

1/2 cup chopped fresh cilantro

1/3 cup chopped green onions

1/2 sp grated lime rind

Cilantro sprigs (optional)

To prepare spice blend, combine first 6 ingredients in a small bowl.

To prepare soup, Spray a large nonstick saucepan with olive oil cooking spray and heat over medium heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. Sauté 8 minutes or until done; cool. Chop chicken; set aside.

Spray pan again with olive oil cooking spray and heat over medium heat; add celery, bell peppers, garlic, and 1/2 teaspoon sea 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.

To prepare relish, combine chopped cilantro green onion and lime rind.

Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.

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