Chicken soup with avocado relish

We made this chicken soup from Cooking Light last week and it is FANTASTIC!  The guacamole on top was an a-ha moment- why didn't I think of that??  Try it- you'll love it.

CHICKEN SOUP WITH AVOCADO RELISH
Yield: 8 servings

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 black pepper

1/2 teaspoon kosher salt

Soup:

1 tablespoon canola oil, divided 

1 1/4 pounds boneless, skinless 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, low-sodium chicken broth 

1 28-ounce can fire-roasted crushed or diced tomatoes, undrained

2 tablespoons fresh lime juice

Relish:

1/2 cup chopped cilantro

1/3 cup chopped green onions

1 teaspoon grated lime rind

1/3 cup shredded cheese of your choice

1 diced avocado 

Instructions

1. 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. Sauté 8 minutes or until done; cool. Shred 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; 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.

4. To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).

5. Serve soup topped with avocado relish.