Chili spiced chicken soup with stoplight pepper and avocado relish

Ingredients

Spice blend:

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
Soup:

1  tablespoon  canola oil, divided
1 1/4  pounds  skinless, boneless chicken breasts, cut into 1/2-inch-wide strips
2  cups  chopped sweet onion
1  cup  chopped red bell pepper
1  cup  chopped green bell pepper
1  cup  chopped yellow bell pepper
1  tablespoon  minced garlic
1/2  teaspoon  salt
2  cups  fresh corn kernels
1  (32-ounce) carton fat-free, less-sodium chicken broth
1  (28-ounce) can fire-roasted crushed tomatoes, undrained
2  tablespoons  fresh lime juice
Relish:

1/2  cup  chopped fresh cilantro
1/3  cup  chopped green onions
1  teaspoon  grated lime rind
3  ounces  queso fresco, crumbled
1  diced peeled avocado
Cilantro sprigs (optional)
Preparation

To prepare spice blend, combine first 6 ingredients in a small bowl.

To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. Sauté 8 minutes or until done; cool. Chop chicken; set aside.

Heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables 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 and next 4 ingredients (through avocado).

Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.