You can make this spicier by subbing jalepenos for the chilies. I have also used sour cream instead of yogurt.

1/2 onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 1/2 cups chicken broth
1 (4 ounce) can canned diced green chile peppers
1 teaspoon ground cumin
1 1/2 cups canned peeled and diced tomatoes
1/2 cup chopped green bell pepper
1/2 cup shrimp
1/2 pound cod fillets
3/4 cup plain yogurt

Spray a large saucepan with the vegetable cooking spray over medium high heat.

Add the onions and saute, stirring often, for about 5 minutes.

Add the garlic and chili powder and saute for 2 more minutes.

Add the chicken broth, chile peppers and cumin, stirring well.

Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.

Add the tomatoes, green bell pepper, shrimp and cod.

Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes.

Gradually stir in the yogurt until heated through.