RECIPE INDEX
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Mexican Chicken Soup
1 1/4 pounds boneless, 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 black pepper
1 cup water
3 (14oz.) cans chicken broth
1/2-1 cup long grain rice
1 can diced tomatoes
1 tablespoon chopped fresh cilantro
1 cup shredded Cheddar cheese (optional)
1 cup crushed Tortilla chips (optional)
1 Avocado, peeled, pitted and diced
Preheat oven to 350 degrees; Place chicken breasts on baking sheet and sprinkle with 2 tablespoons Taco seasoning mix. Bake for 30-35 minutes; cool and shred or cut into strips.
Heat oil in large stockpot and cook onions and celery until soft; stir in water and chicken broth. Season with cumin, black pepper and remaining Taco seasoning mix. Bring to a boil and add rice; simmer 30 minutes.
Add tomatoes, cilantro and chicken, simmer for 10 minutes.
Top with avocado, shredded cheese and tortilla chips before serving.
1 1/4 pounds boneless, 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 black pepper
1 cup water
3 (14oz.) cans chicken broth
1/2-1 cup long grain rice
1 can diced tomatoes
1 tablespoon chopped fresh cilantro
1 cup shredded Cheddar cheese (optional)
1 cup crushed Tortilla chips (optional)
1 Avocado, peeled, pitted and diced
Preheat oven to 350 degrees; Place chicken breasts on baking sheet and sprinkle with 2 tablespoons Taco seasoning mix. Bake for 30-35 minutes; cool and shred or cut into strips.
Heat oil in large stockpot and cook onions and celery until soft; stir in water and chicken broth. Season with cumin, black pepper and remaining Taco seasoning mix. Bring to a boil and add rice; simmer 30 minutes.
Add tomatoes, cilantro and chicken, simmer for 10 minutes.
Top with avocado, shredded cheese and tortilla chips before serving.