Spice blend:

2 ½ tsp chili powder
2 tsp ground cumin
1 ½ tsp ground coriander
1 tsp dried oregano
1 tsp cracked black pepper
½ tsp sea salt


Olive oil cooking spray

4 skinless, boneless chicken breasts, cut into ½ 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
½ tsp sea salt
1 (32 oz) carton fat-free, less sodium chicken broth
1 (28 oz) can fire-roasted crushed tomatoes, undrained
1 tbsp fresh lime juice


½ cup chopped fresh cilantro
1/3 cup chopped green onions
½ tsp 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 ½ tbsp. spice blend over chicken. Sauté 8 minutes or
until done; cools. Chop chicken; set aside.

Spray pan again with olive oil cooking spray and heat over medium heat; add celery, bell
peppers, garlic and ½ tsp sea salt. Sprinkle vegetable mixture with remaining spice blend;
sauté 8 minutes or until vegetable 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 ¼ cup soup into bowls; top with ¼ cup relish. Garnish with cilantro sprigs, if desired.

Carb count: 10 grams/serving

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