Mexican Chicken Soup

01Method

1. 1

   Heat the oven to 350°F (175°C).

2. 2

   Arrange the chicken breasts in a single layer on a baking sheet and dust with half the taco seasoning.

3. 3

   Roast until fully cooked through and juices run clear, 30–35 minutes (internal temperature at least 165°F/74°C). Let cool slightly, then shred or cut into strips.

4. 4

   Meanwhile, heat the oil in a large stockpot over medium-high heat. Sauté the onion and celery until soft and translucent, about 5 minutes. Pour in the chicken broth and water and bring to a boil. Stir in the remaining taco seasoning, cumin, and black pepper, then reduce heat to medium and simmer for about 30 minutes to develop the flavors.

5. 5

   Add the shredded chicken, tomatoes, and cilantro; simmer for another 5 minutes. Ladle into bowls and top each serving with cheese, crushed tortilla chips, and diced avocado.