Have you ever had the soup from Mexican restaurants? It's delish! It is a wonderful twist on traditional chicken soup. It's full of flavor and I add extra lime and cilantro to give it a kick. Here's the recipe, enjoy!
INGREDIENTS
1 1/4 pounds skinless, boneless chicken breast halves
2 tablespoons taco seasoning mix
1 tablespoon vegetable oil
2-3 cloves of garlic (don't be shy!)
1/2 cup chopped celery
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
1 cup water
3 (14 ounce) cans chicken broth
1 cup cooked white rice
1 can diced tomatoes (with juices)
1/4 cup chopped fresh cilantro (again, don't be shy)
1 avocado - peeled, pitted and diced
1 lime
DIRECTIONS
Put chicken breasts in a pot and add just enough water to cover. Sprinkle in about half a pack of Taco Seasoning. Bring to a boil and simmer for 2 minutes with the lid on. Remove from heat and let sit for 30 minutes with lid on.
While the chicken is cooking, heat oil in a stockpot and cook the garlic 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.
Once chicken is done, place on plate to cool. Once cool shred using two forks or just use your fingers - I use my fingers because it's faster. Using the same water from the chicken, place a boil-in-bag of white rice in the water and boil according to package directions.
Add the can of tomatoes, rice, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, and a squirt of fresh lime.
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