Mexican, Chicken, Soup
Preheat oven to 350 degrees F. Lay chicken breast onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips.
While chicken is cooking, heat oil into a stock pot 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 more minutes. Serve hot with avocado, shredded cheese and crushed tortilla chips for toppings (optional).
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|Serving Size: 1 Serving (362g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 187 (39%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 85.6mg||26 %|
|Sodium 11481.1mg||396 %|
|Potassium 998.8mg||26 %|
|Total Carbohydrate 35.5g||10 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 30.9g|
|Protein 37.8g||54 %|
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Calories per serving: 480
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