Chili Spiced Soup with Stoplight Peppers and Avocado Relish

In a small bowl combine all of the spices to make the spice blend. Set aside.

For the soup: Heat half of the oil in a large pot over medium heat. Add the chicken and about half of the spice mixture. Sauté until chicken is lightly browned on the outside and cooked through (juices run clear). Remove chicken from pan onto a plate and allow it to cool slightly. Chop it into bite-sized pieces.

Add the other half of the oil to the pan and allow it to heat. Add onions, bell peppers, garlic and salt. Sprinkle remaining spice mixture over the vegetables and stir to combine. Sauté until the vegetables are tender but not mushy. Return the chicken to the pan along with the corn, broth and tomatoes. Bring to a boil and simmer for 15 minutes. Add lime juice and stir to combine.

To prepare the relish combine the cilantro, green onions, lime zest and lime juice in a bowl. Stir to combine. Add the cheese and avocado and toss gently. Top each bowl of soup with a big spoonful of the relish.

*Adapted from Cooking Light.