Thursday, March 4, 2010

Fajita Soup

I don't know if I've said this out loud, but I've been trying to make more soup. As a matter of fact, I have a goal to make it once a week. It seems like something everyone around here likes, it's very nutritious (don't tell the kids, but I can sneak in all kinds of veggies) and it can be sort of easy, sometimes. I'm going to make a soup category.

Anyway, I re-subscribed to Cooking Light when a local middle schooler came around raising money for the band, and this recipe is the first one I tried. I wouldn't say it was a hands down winner, but it can definately go into the rotation -- it may get better reviews in the future.

Chili Spiced Chicken Soup with StopLight Peppers and Avocado Relish
(or, simply put, Fajita Soup)

Spice Mix:
2 1/2 t. chili powder
2 t. ground cumin
1 1/2 t. ground coriander
1 t. dried oregano
1 t. black peper
1/2 t. kosher salt

1 T. canola oil
1 1/4 pounds skinless, boneless, chicken breasts
2 c. chopped sweet onion
1 c. chopped red bell pepper
1 c. chopped green bell pepper
1 c. chopped yellow bell pepper
1 T. minced garlic
1/2 t. salt
2 c. fresh corn kernels
1 32 oz. carton chicken broth
1 28 oz. can fire roasted crushed tomatoes (undrained)
2 T. fresh lime juice

1/2 c. chopped fresh cilantro
1/3 c. chopped green onions
1 t. grated lime rind
3 oz. queso fresco, crumbled
1 diced peeled avocado

1. Prepare spice blend in a small bowl
2. Heat 2t. oil in the soup pot, add chicken; sprinkle with 1 1/2 T. of spice blend. Saute 8 minutes or until done. Cool. Chop chicken; set aside.
3. Heat remaining 1 t. oil in pan over med-high heat. Add onion, peppers, garlic and 1/2 t. salt. Sprinkle remaining spice blend; saute 8 minutes or until veggies are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer for 15 minutes, add lime juice.
4. To prepare relish, combine cilantro and next 4 ingredients.
5. Ladle soup into bowls, top with relish.

From Cooking Light, March 2010 (p. 172)

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