Mexican Chicken Soup

Total Time

1 Hour 40 Minutes

Servings

6

Ingredients

• 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 coriander
• 1 cup shredded cheddar cheese
• 1 cup crushed tortilla chips
• 1 avocado - peeled, pitted and diced

Instructions

1. Preheat oven to 175�C. Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Cook 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.
3. Simmer for 30 minutes for the flavours to mingle. Add the tomatoes, coriander and chicken, simmer for 5 more minutes.
4. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.