COOKING LITE CAN BE OH SO GOOD!

Many of my friends cook light and whenever I have tried their recipes, they have been good—keepers so to speak. So, I decided to subscribe to the magazine. Having stopped almost all subscription, this was quite a deviation from the norm but a good idea. I have now tried 3 dishes from the current issue and all 3 were outstanding. I wonder if they will really help weight loss. Think? This was tonight's yummy.

CHILI-SPICED CHICKEN SOUP WITH STOPLIGHT PEPPERS AND AVOCADO RELISH

Spice blend:
2½ teaspoons chili powder
2 teaspoons ground cumin
1½ teaspoons ground coriander
1 teaspoon dried oregano
1 teaspoon cracked black pepper
½ teaspoon kosher salt

Soup:
1 tablespoon canola oil
1¼ pounds skinless, boneless chicken breasts, cut into ½ inch slices
2 cups chopped sweet onion
1 cup chopped red pepper
1 cup chopped green pepper
1 cut chopped yellow pepper
1 tablespoon minced garlic
2 cups fresh corn kernels (I used frozen fire-roasted corn)
32 ounce fat free, less sodium chicken broth
28 ounce can fire-roasted crushed tomatoes, crushed
2 tablespoons fresh lime juice


Relish:
½ cup chopped fresh cilantro
1/3 cup chopped green onions
1 teaspoon grated lime rind
3 ounces queso fresco, crumbled
1 diced avocado
Cilantro sprigs (optional)


1. Combine 6 spice ingredients in a small bowl
2. Heat 2 teaspoons oil in a large nonstick soup pot over medium heat. Add chicken; sprinkle with 1½ tablespoon spice blend over chicken. Saute 8 minutes or until done; cool. Chop chicken and set aside.
3. Heat remaining oil in pan over medium heat; add onion, peppers, garlic and ½ teaspoon salt. Sprinkle vegetable mixture with remaining spice blend. Saute 8 minutes or until tender. Stir in chicken, corn, broth, and tomatoes. Bring to a boil. Reduce heat and simmer for 15 minutes. (I just put it all aside and let it absorb flavors until dinner time.) Add lime juice when heating.
4. Prepare relish: combine chopped cilantro and next 4 ingredients through avocado.
5. Ladle soup into bowls; top with relish. Garnish with cilentro if desired.

8 generous servings