Mexican Chicken Soup
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.
Ingredient
- 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
Direction
- 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.
