Mexican Chicken Soup

Say bye-bye to boring chicken soup with this color version that features diced tomatoes, corn, and lots of flavor!

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Ingredients

• 1 celery stalk
• 1 medium onion
• 2 tbsp. olive oil
• 1 tbsp. ground cumin
• 1 lb. pre-cut bonless chicken (breast or thighs)
• 6 cups chicken stock
• 1 cup of corn niblets (drained)
• 1 can diced tomatoes (drained)
• 1 lime
• 1 package taco shells (12)
• Cilantro
• 1/2 tsp. salt
• 1/2 tsp. coarse black pepper
• 1 ripe avocado (cubed)

Directions

1. Step 1

   Mince celery and onion and set aside in a bowl.

2. Step 2

   Heat olive oil in a large sauce pan (3-4 quarts) and add onion, celery, and cumin. When the onion and celery are slightly cooked, increase the heat and add the chicken to the pot, stirring it with onion and celery for about 5 minutes.

3. Step 3

   Next add the chicken stock to the pot and bring to a boil for five minutes. Add the corn and tomatoes to the pot, lower the heat, and then cover and slowly simmer for 30-45 mintues, or until the chicken is cooked through.

4. Step 4

   While the soup is cooking, juice one lime and set the juice aside. Next, break up the taco shells into bite-sized pieces. Thoroughly wash and dry the cilantro.

5. Step 5

   When the soup is ready, add extra salt and pepper for taste, and add the lime juice to the pot and stir.

6. Step 6

   Add soup to serving bowls and garnish with cilantro, taco shell pieces, and cubes of avocado.

Nurtition Facts

• Calories: 375
• Total Fat: 19g
• Saturated Fat: 4g
• Trans Fat: 1g
• Cholesterol: 44mg
• Sodium: 553mg
• Total Carbs: 32g
• Fiber: 5g
• Sugar: 3g
• Protein: 23g