Ultimate Chicken Soup

    1 hour 40 min

    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.

    182 people made this

    Serves: 6 

    • 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
    • 250ml water
    • 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

    Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

    1. 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.
    2. 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.
    3. Add the tomatoes, coriander and chicken, simmer for 5 more minutes. Serve hot topped with avocado, grated cheese and crushed tortilla chips.

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    Reviews in English (170)


    I agree, this soup is fantastic and so quick and easy. I prefer not to use pre-packaged spice mixes. The ingredients include "ethoxyquin" and other scary sounding things. I make my own seasoning mix inspired by a low carb cookbook and it is super yummy (and not processed!) 2 T chili powder, 1 1/2 T cumin, 1 1/2 T paprika, 1 t onion powder, 1 t garlic powder, 1/4 t cayenne (or more if you like it hot). Use it as you would taco seasoning mix from the store, two or three tablespoons of the mixture will flavor a pound of meat.  -  09 Jan 2006  (Review from Allrecipes US | Canada)


    I have made this soup several times. This is a great recipe, but I had to have a more hearty and nutritionally balanced meal in a soup. I added black, pinto and kidney beans (I use dry beans, soaked overnight, and simmer them with the chicken, tomatoes, spices and water for an hour, but canned will work fine, too -- just be sure to drain and rinse well, then put them in the soup last ten minutes) and frozen corn in the last 15 minutes of simmering. I also boil a whole chicken with onion, salt and celery the night before, strain out the chunks, refrigerate broth, skim off fat next day, and use instead of canned broth (but breasts and canned broth works okay, too, just not as flavorful – I cut cooking time by microwaving the breasts in the canned broth instead of baking in oven, then strain broth before adding to pot). I use a large can of diced tomatoes in tomato juice, the homemade taco seasoning that was given in another review, and a cup of mild picante sauce. I crush Multi-Grain Toastitos and add with a dollop of fat-free sour cream and the avocado when serving. Fruit salad on lettuce leaves rounds it all out. Simply divine. My changes make a lot more soup for larger families or gatherings, since you will have more broth if made with a whole chicken and/or add more water with the beans and corn. Add more spices proportionally, too. Keeps well for a week in frig. Hubby then takes it to work every day and begs for more!  -  23 Apr 2008  (Review from Allrecipes US | Canada)


    Wonderful soup. Instead of baking the chicken I boiled 3 large breasts and chopped them up and threw everything into the pot at the same time. I added 1 can of corn, 1 can of diced tomatoes (undrained) and a can of chopped green chilies. I omitted the water since I left the liquid in the tomatoes. The avacado really made this delicious. Thankx Rillene.  -  08 Dec 2004  (Review from Allrecipes US | Canada)