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.


Recipes · Soups, Stews and Chili Recipes · Soup Recipes · Tortilla Soup Recipes


Prep Time: 20 mins
Cook Time: 45 mins
Servings: 6
Total Time: 1 hrs 5 mins

Ingredients

Ingredients List

  • 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


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.


Nutrition Facts (per serving)

Nutrition Facts
315 Calories
16g Fat
12g Carbs
29g Protein


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