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Spanish Chicken Soup
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A delicious twist to the classic.
|1 1/4 lb skinless, 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 cans chicken broth, 14 oz. each|
|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|
- Preheat oven to 350° F. Arrange chicken breasts on a baking sheet. Sprinkle 1 tablespoon taco seasoning mix over chicken.
- Place in oven and bake for 30-35 minutes. Remove the chicken from oven, let cool and shred.
- As 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 minutes.
- Place chicken in serving bowls, spoon soup over chicken and top with avocado, shredded cheese and crushed tortilla chips.