Mexican Chicken Soup
Description
This Mexican-inspired chicken soup is a flavorful, comforting dish made with shredded meat and veggies topped with cheese, tortillas, and avocado.
Ingredients
•
1 1/4 pounds skinless, boneless chicken breast halves
•
2 tablespoons taco seasoning mix, divided
•
1 tablespoon vegetable oil
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1/2 cup chopped onions
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1/2 cup chopped celery
•
2 teaspoons ground cumin
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1/4 teaspoon ground black pepper
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3 (14 ounce) cans chicken broth
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1 cup water
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1 cup diced tomatoes
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1 tablespoon chopped fresh cilantro
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1 cup shredded Cheddar cheese
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1 cup crushed tortilla chips
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1 avocado - peeled, pitted and diced
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Lay chicken breasts evenly onto a baking sheet. Sprinkle with 1 tablespoon taco seasoning mix.
3
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.
4
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.
5
Add chicken, tomatoes, and cilantro; simmer for 5 minutes. Serve soup hot topped with cheese, tortilla chips, and avocado.