SPICE BLEND:
*2 1/2 tsp chili powder
*2 tsp ground cumin
*1 1/2 tsp ground coriander
*1 tsp dried oregano
*1 tsp cracked black pepper
*1/2 tsp kosher salt

SOUP:
*1 T. 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 T. minced garlic
*1/2 tsp salt
*2 cups fresh corn kernels
*1 (32-oz) carton fat-free, less-sodium chicken broth
*1 (28-oz) can fire-roasted crushed tomatoes, undrained
*2 T. fresh lime juice

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

1. To prepare spice blend, combine first 6 ingredients in a small bowl.
2. 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.  Saute 8 minutes or until done; cool.  Chop chicken; set aside.
3. 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; saute 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.
4. To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).
5. Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish.  Garnish with cilantro sprigs, if desired. Yield: 8 servings.

Calories 285, Fat 9.6g, Protein 27.2g, Carb 23.1g, Fiber 5.5g