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Mexican Chicken Soup
Mexican Chicken Soup
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Savory Mexican chicken soup with tender shredded meat, vegetables, melted cheese, crispy tortilla strips, and creamy avocado.
Ingredients:
  • 1.25 pounds skinless, boneless chicken breast halves
  • 2 tablespoons taco seasoning mix, divided
  • 1 tablespoon vegetable oil
  • 0.5 cup chopped onions
  • 0.5 cup chopped celery
  • 2 teaspoons ground cumin
  • 0.25 teaspoon ground black pepper
  • 3 (14 ounce) cans chicken broth
  • 1 cup water
  • 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
Instructions:
  • Preheat the oven to 350°F (175°C) to get it nice and toasty for your dish.
  • Arrange the chicken breasts in a single layer on a baking sheet and generously season with 1 tablespoon of taco seasoning mix.
  • Roast chicken in the oven until fully cooked, about 30-35 minutes, reaching an internal temperature of at least 165°F (74°C). Let it cool slightly before shredding or slicing into strips.
  • As the chicken cooks, heat oil in a stockpot over medium-high heat. Sauté onions and celery until softened and translucent, about 5 minutes. Pour in chicken broth and water, and bring to a boil. Stir in 1 tablespoon of taco seasoning, cumin, and black pepper. Simmer on medium heat for 30 minutes to blend flavors.
  • Simmer chicken, tomatoes, and cilantro for 5 minutes. Serve hot soup topped with cheese, tortilla chips, and avocado.

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