Mexican Chicken Soup
Mexican Chicken Soup, also known as “Caldo de Pollo,” is a traditional Mexican dish featuring tender chicken.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 1 ¼ pounds skinless, boneless chicken breast halves
- 2 tablespoons taco seasoning mix, divided
- 1 tablespoon vegetable oil
- 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
- Preheat oven to 350°F (175°C).
- Lay chicken breasts on a baking sheet.
- Sprinkle with 1 tablespoon taco seasoning mix.
- Bake until chicken is no longer pink, 30-35 minutes.
- Ensure chicken reads 165°F (74°C) in the center.
- Allow to cool, then shred or cut strips.
- Heat oil in stockpot over medium-high heat.
- Cook onions and celery until translucent, about 5 minutes.
- Add chicken broth and water; bring to boil.
- Add taco seasoning, cumin, and black pepper.
- Simmer on medium heat for about 30 minutes.
- Add chicken, tomatoes, and cilantro; simmer 5 minutes.
- Serve hot topped with cheese, tortilla chips, avocado.
Find it online: https://www.kitchenmomy.com/mexican-chicken-soup/