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Mexican Chicken Soup
Servings:
6
Prep Time: 20 minutes
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Copyright 2005 Allrecipes.com; by Rillene N
Prep Time: 20 minutes
User Rating:
Read User Reviews
Print: 3x5, 4x6, full page
Copyright 2005 Allrecipes.com; by Rillene N
INGREDIENTS
1 1/4 pounds Foster Farms Boneless Skinless Breast Fillets
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 cilantro
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips
1 avocado - peeled, pitted and diced
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DIRECTIONS
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.NUTRITIONAL INFO
| Calories | 326 cal |
| Total Fat | 17.9 g |
| Cholesterol | 75 mg |
| Sodium | 1258 mg |
| Carbohydrates | 11.6 g |
| Fiber | 2.8 g |
| Protein | 29.8 g |
MEAL TYPE
| Appetizer | |
| Asian | |
| Barbeque | |
| Dessert | |
| Kid Friendly | |
| Low Fat | |
| Main Dish | |
| Mexican | |
| Salad | |
| Sandwich | |
| Side Dish | |
| Soup or Stew |