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
Instructions
Preheat your oven to 350 degrees F (175 degrees C) and bake chicken breasts seasoned with 1 tablespoon of taco seasoning for 30 to 35 minutes. Once the chicken reaches an internal temperature of 165 degrees F (74 degrees C), let it cool and then shred or slice it. While the chicken cooks, sauté onions and celery in a stockpot with oil until translucent. Add broth and water, bring to a boil, and stir in the remaining taco seasoning, cumin, and pepper. Simmer for 30 minutes, then add the chicken, tomatoes, and cilantro for a final 5 minutes. Serve the soup hot with cheese, tortilla chips, and avocado.
Nutrition
Total Fat 16g 21%, Saturated Fat 6g 28%, Cholesterol 80mg 27%, Sodium 1368mg 59%, Total Carbohydrate 12g 4%, Dietary Fiber 3g 12%, Total Sugars 3g, Protein 29g, Vitamin C 10mg 49%, Calcium 175mg 13%, Iron 2mg 9%, Potassium 565mg 12%
