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Mexican Chicken Soup
Prep
20 mins
Cook
45 mins
Servings
6
Difficulty
Hard
When I need a comforting meal that comes together quickly, this Mexican chicken soup is my go to. It's packed with lean chicken breast, which is an excellent source of protein to keep you satisfied, and the whole thing takes less than an hour from start to finish. What I love most is how budget friendly it is, using simple pantry staples and affordable cuts of chicken that won't break the bank. The taco seasoning and cumin give it authentic flavor without any fuss, and honestly, this is one of those soups that tastes even better the next day. It's the kind of recipe I make when I want something nourishing but don't want to spend all evening in the kitchen.
Ella x
Ingredients
- 11 ¼ pounds skinless, boneless chicken breast halves
- 22 tablespoons taco seasoning mix, divided
- 11 tablespoon vegetable oil
- ½ cup chopped onions½ cup chopped onions
- ½ cup chopped celery½ cup chopped celery
- 22 teaspoons ground cumin
- ¼ teaspoon ground black pepper¼ teaspoon ground black pepper
- 33 (14 ounce) cans chicken broth
- 11 cup water
- 11 cup diced tomatoes
- 11 tablespoon chopped fresh cilantro
Detail level
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 2
Lay chicken breasts evenly onto a baking sheet. Sprinkle with 1 tablespoon taco seasoning mix.
- 3
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.
- 4
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.
- 5
Add chicken, tomatoes, and cilantro; simmer for 5 minutes. Serve soup hot topped with cheese, tortilla chips, and avocado.
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