1 (28-ounce) can fire-roasted crushed tomatoes, undrained
2 tablespoons fresh lime juice
1/2 diced jalapeño (optional)
Cayenne pepper (optional; add to-taste)
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)
Prepare spice blend by combining 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 of spice blend over chicken. Sauté approximately 8 minutes, then remove from heat and 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. If desired, add diced jalapeño and cayenne pepper to give this dish more heat. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice.
To make the relish, combine chopped cilantro with green onion, lime rind, queso fresco and avocado.
Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.