Mexican Chicken Soup

Mexican Chicken Soup

151
Rillene 0

"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."

Ingredients

1 h 40 m servings 315 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 315 kcal
  • 16%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1368 mg
  • 55%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat 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.
  2. While 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.
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Reviews

151
  1. 182 Ratings

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I agree, this soup is fantastic and so quick and easy. I prefer not to use pre-packaged spice mixes. The ingredients include "ethoxyquin" and other scary sounding things. I make my own seasoning...

I have made this soup several times. This is a great recipe, but I had to have a more hearty and nutritionally balanced meal in a soup. I added black, pinto and kidney beans (I use dry beans, so...

Wonderful soup. Instead of baking the chicken I boiled 3 large breasts and chopped them up and threw everything into the pot at the same time. I added 1 can of corn, 1 can of diced tomatoes (u...