Spanish Chicken Soup

A delicious twist to the classic.
Serves 6 | 

Ingredients:

1 1/4 lb skinless, chicken breast halves
2 tablespoons taco seasoning mix
1 tablespoon vegetable oil
1/2 cup chopped onions
1/2 cup chopped celery
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
1 cup water
3 cans chicken broth, 14 oz. each
1 cup diced tomatoes
1 tablespoon chopped fresh cilantro
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips
1 avocado, peeled, pitted and diced

Directions:

  1. Preheat oven to 350° F. Arrange chicken breasts on a baking sheet. Sprinkle 1 tablespoon taco seasoning mix over chicken.
  2. Place in oven and bake for 30-35 minutes. Remove the chicken from oven, let cool and shred.
  3. As the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 minutes.
  4. Place chicken in serving bowls, spoon soup over chicken and top with avocado, shredded cheese and crushed tortilla chips.
Season: Fall
Course: Soup
view disclaimer
In no event shall Piggly Wiggly, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this

Share this Recipe

Share through Facebook Share through Twitter