This Mexican chicken soup is a flavorful, comforting meal made with shredded chicken and vegetables, topped with Cheddar, tortilla chips, and avocado.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
315 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Lay chicken breasts evenly onto a baking sheet. Sprinkle with 1 tablespoon taco seasoning mix.
Step 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.
Step 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.
Step 5
Add chicken, tomatoes, and cilantro; simmer for 5 minutes. Serve soup hot topped with cheese, tortilla chips, and avocado.
Ingredients
1 cup water
1 tablespoon vegetable oil
1 cup shredded Cheddar cheese
2 teaspoons ground cumin
1 tablespoon chopped fresh cilantro
1 avocado - peeled, pitted and diced
1 cup crushed tortilla chips
3 (14 ounce) cans chicken broth
1 cup diced tomatoes
2 tablespoons taco seasoning mix, divided
0.25 teaspoon ground black pepper
0.5 cup chopped celery
0.5 cup chopped onions
1.25 pounds skinless, boneless chicken breast halves
