About this recipe:This chicken soup is Mexican inspired. Shredded chicken is simmered with tomatoes and seasonings in a chicken stock, then topped with diced avocados, grated Cheddar and crushed tortilla chips. It's the perfect soup for the winter.
560g skinless, boneless chicken breast fillets
2 tablespoons taco seasoning mix
1 tablespoon vegetable oil
80g chopped onions
65g chopped celery
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
1.2 litres chicken stock
180g diced tomatoes
1 tablespoon chopped fresh coriander
120g grated Cheddar cheese
25g crushed tortilla chips
1 avocado, peeled, pitted and diced
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Preheat oven to 180 C / Gas 4. Lay chicken breasts onto a baking tray and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips.
While the chicken is cooking, heat oil in a stock pot and cook the onions and celery until soft. Stir in the water and chicken stock. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavours to mingle.
Add the tomatoes, coriander and chicken, simmer for 5 more minutes. Serve hot topped with avocado, grated cheese and crushed tortilla chips.