Try this Mexican-inspired chicken soup if you are tired of plain old chicken soup. Adding avocado is a must. We also add some grated cheese and crushed tortilla chips.
Prep Time::20 mins
Cook Time::45 mins
Total Time:: 1 hr 5 mins
Servings::6
Ingredients
Oops! Something went wrong. Our team is working on it.
1 ¼ pounds skinless, boneless chicken breast halves
2 tablespoons taco seasoning mix, divided
1 tablespoon vegetable oil
½ cup chopped onions
½ cup chopped celery
2 teaspoons ground cumin
¼ teaspoon ground black pepper
3 (14 ounce) cans chicken broth
1 cup water
1 cup diced tomatoes
1 tablespoon chopped fresh cilantro
Toppings:
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips
1 avocado – peeled, pitted and diced
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Lay chicken breasts evenly onto a baking sheet. Sprinkle with 1 tablespoon taco seasoning mix.
Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, then shred or cut into strips.
While chicken is cooking, warm oil in a stockpot over medium-high heat. Cook and stir onions and celery in hot oil until onion has softened and turned translucent, about 5 minutes. Stir in chicken broth and water; bring to a boil. Add remaining 1 tablespoon taco seasoning mix, cumin, and black pepper. Reduce heat to medium and simmer until flavors blend, about 30 minutes.
Add chicken, tomatoes, and cilantro; simmer for 5 minutes. Serve soup hot topped with cheese, tortilla chips, and avocado.