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Hearty Mexican-Style Chicken Soup with Avocado and Tortillas

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
65 min
SERVINGS
6 servings
Lunch
Hearty Mexican-Style Chicken Soup with Avocado and Tortillas
Ingredients
  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 2 tablespoons taco seasoning mix, divided
  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 2 teaspoons ground cumin
  • 1/4 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
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) for optimal results.
2
Place the chicken breasts in a single layer on a baking sheet, ensuring they are spread out evenly. Sprinkle the chicken with 1 tablespoon of taco seasoning mix to add flavor.
3
Bake the chicken in the preheated oven for 30 to 35 minutes, or until it reaches an internal temperature of at least 165 degrees Fahrenheit (74 degrees Celsius) and is no longer pink in the center. It's essential to check for doneness using an instant-read thermometer.
4
Once the chicken is cooked, allow it to cool slightly before shredding or cutting it into strips. This will make it easier to handle and incorporate into the dish.
5
While the chicken is cooking, heat some oil in a large stockpot over medium-high heat. Sauté the onions and celery in hot oil until they have softened and turned translucent, approximately 5 minutes.
6
Add the chicken broth and water to the stockpot, stirring to combine. Bring the mixture to a boil, then add the remaining 1 tablespoon of taco seasoning mix, cumin, and black pepper. Reduce the heat to medium-low and let it simmer for about 30 minutes, allowing the flavors to meld together.
7
Add the cooked chicken, tomatoes, and cilantro to the stockpot. Simmer for an additional 5 minutes, then serve the soup hot, topped with cheese, tortilla chips, and avocado.