SEARCH
More 10 Photos

Mexican Chicken Soup Recipe

Recipe by: Rillene

"Tired of plain old Chicken Soup? Try this one. Adding the avocado is a must! We also add a little grated cheese and crushed tortilla chips."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h 20 m
  • Ready In1 h 40 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips.
  • 2While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.
Ingredients
  • 6 servings
  • 315 cals
  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 2 tablespoons taco seasoning mix
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground black pepper
  • 1 cup water
  • 3 (14 ounce) cans chicken broth
  • 1 cup diced tomatoes
  • 1 tablespoon chopped fresh cilantro
  • 1 cup shredded Cheddar cheese
  • 1 cup crushed tortilla chips
  • 1 avocado - peeled, pitted and diced
Nutrition

Amount per serving ( 5 total)

  • Calories:
    315
    16%
  • Fat:
    16.4
    25%
  • Carbs:
    12.1
    4%
  • Protein:
    29.2
    58%
  • Cholesterol:
    80
    27%

Based on a 2,000 calorie diet

10 Photos in the recipe
view all photos
You maybe like