Mexican Chicken Soup ADVERTISEMENT 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 ¼ pounds skinless, boneless chicken breast halves 2 tablespoons taco seasoning mix 1 tablespoon vegetable oil ½ cup chopped onions ½ cup chopped celery 2 teaspoons ground cumin ¼ 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 Directions Instructions Checklist Step 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. Step 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. ADVERTISEMENT Facebook Related Posts Stroganoff Soup Broccoli Cheddar Soup How to make Pasta Fagioli Slow Cooker Hamburger Soup with Macaroni Broccoli Cheese Soup BEAN AND HAM HOCK SOUP Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.