Ingredients
6
6 servings
- •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 degrees F (175 degrees C).
- Lay chicken breasts evenly onto a baking sheet. Sprinkle with 1 tablespoon taco seasoning mix.
- Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, then shred or cut into strips.
- While chicken is cooking, warm oil in a stockpot over medium-high heat. Cook and stir onions and celery in hot oil until onion has softened and turned translucent, about 5 minutes. Stir in chicken broth and water; bring to a boil. Add remaining 1 tablespoon taco seasoning mix, cumin, and black pepper. Reduce heat to medium and simmer until flavors blend, about 30 minutes.
- Add chicken, tomatoes, and cilantro; simmer for 5 minutes. Serve soup hot topped with cheese, tortilla chips, and avocado.
Nutritional Facts
Per 6 servings
- Calories: 315
- Carbohydrate: 12g
- Fat: 16g
- Fiber: 3g
- Protein: 29g
- Sugar: 3g
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