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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Friday, November 2, 2012

Souperday - Stoplight Pepper Chicken Fajita Soup with Avocado Relish


This is a really great soup. It's a full meal in a bowl and you can add or change the ingredients to suit your taste.  Make it spicy or mild. The avocado relish adds a delicious creaminess and will cool it down if you spice it up too much.  



For the soup you need:

  • Red, green and yellow bell peppers (stoplight peppers)
  • Jalapeno or other hot peppers
  • 2 onions
  • 1 garlic clove
  • 1 carton chicken broth
  • 2 cans fire roasted tomatoes (or one large can regular diced tomatoes)
  • 2 cups frozen corn
  • Juice of one lime

Plus two boneless chicken breasts and some spices:



For the spice mixture:
  • 2 1/2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon kosher salt

And finally for the avocado relish:



  • 1 avocado
  • 100g (3oz) queso fresco or soft goat's cheese or feta (I can't find queso fresco unfortunately) 
  • Zest of 1 lime
  • 1/2 cup chopped cilantro or parsley
  • 1/3 cup green onions

Mix your spices together.


Slice the chicken breasts into bite-sized pieces.


And sprinkle the chicken with 1.5 tablespoons of the spice mixture.


Heat a tablespoon of oil in a large soup pot.


Add the spiced chicken and sear both sides.


Take your colourful peppers.


Chop them up.


And add them to the pot along with the onions, garlic and hot peppers. Toss them together and sauté for a few minutes until slightly softened.


Then sprinkle with the remaining spice mix, stir and cook for a few more minutes.


Pour in the carton of chicken stock.


These tomatoes have a bit of smoky flavour. If you can't find them you could use a little chipotle or smoked paprika with regular tomatoes to get a similar flavour.


Add the tomatoes to the pot.


And the corn kernels.  Bring to a boil and simmer for about 15 minutes.


Meanwhile make your avocado relish.


Zest the lime.  Dice the avocado, chop the green onions and crumble the goat's cheese.


And mix it all together. My avocado was a little riper than is ideal so it's a bit messy but it still tastes great.


Serve up the soup in a big bowl.


And top with the avocado relish.


This is a nice, hearty soup that makes a great meal. I even added beans and rice to the leftovers for a different taste.  Yum!

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