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Mexican Chicken Soup Recipe

Mexican Chicken Soup Recipe
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★★★★★

5.1 from 23 reviews

A hearty and flavorful Mexican Chicken Soup featuring tender baked chicken breast, seasoned with taco spices, simmered with vegetables and broth, and topped with shredded cheddar, crushed tortilla chips, and fresh avocado for a vibrant and comforting meal.

Ingredients

Scale

Chicken and Seasoning

  • 1 ¼ pounds skinless, boneless chicken breast halves
  • 2 tablespoons taco seasoning mix, divided
  • 1 tablespoon vegetable oil

Vegetables and Broth

  • ½ cup chopped onions
  • ½ cup chopped celery
  • 2 teaspoons ground cumin
  • ¼ teaspoon ground black pepper
  • 3 (14 ounce) cans chicken broth
  • 1 cup water
  • 1 cup diced tomatoes
  • 1 tablespoon chopped fresh cilantro

Toppings

  • 1 cup shredded Cheddar cheese
  • 1 cup crushed tortilla chips
  • 1 avocado – peeled, pitted, and diced

Instructions

  1. Preheat and Season Chicken: Preheat your oven to 350 degrees F (175 degrees C). Lay the chicken breast halves evenly onto a baking sheet and sprinkle with 1 tablespoon of the taco seasoning mix to coat evenly.
  2. Bake Chicken: Bake the chicken in the preheated oven for 30 to 35 minutes or until it is no longer pink in the center and juices run clear. Check with an instant-read thermometer to ensure it has reached 165 degrees F (74 degrees C). Allow the chicken to cool slightly, then shred or cut into strips.
  3. Sauté Vegetables: Meanwhile, heat the vegetable oil in a large stockpot over medium-high heat. Add chopped onions and celery, cooking and stirring for about 5 minutes until onions soften and turn translucent.
  4. Add Broth and Spices: Pour in the chicken broth and water, then bring the mixture to a boil. Stir in the remaining 1 tablespoon of taco seasoning mix, ground cumin, and black pepper. Reduce heat to medium-low and let simmer uncovered for 30 minutes to blend the flavors.
  5. Combine Chicken and Tomatoes: Add the shredded chicken, diced tomatoes, and chopped fresh cilantro to the pot. Simmer for an additional 5 minutes to heat through and meld flavors.
  6. Serve with Toppings: Ladle the hot soup into bowls and top each serving with shredded Cheddar cheese, crushed tortilla chips, and diced avocado for added texture and flavor.

Notes

  • If you prefer spicier soup, add a pinch of cayenne pepper or use a spicier taco seasoning.
  • You can substitute chicken thighs if you desire a juicier texture, adjusting bake time accordingly.
  • For a thicker soup, reduce the amount of water or simmer uncovered longer.
  • Fresh cilantro adds brightness but can be omitted or substituted with parsley if unavailable.
  • Use gluten-free taco seasoning and tortilla chips to make this recipe gluten-free.

Nutrition

Keywords: Mexican chicken soup, taco seasoning soup, shredded chicken soup, easy Mexican recipes, healthy chicken soup

Find it online: https://frommamamaya.com/mexican-chicken-soup-recipe/