Mexican Chicken Soup

So good with just the right amount of spice.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 2  lbs boneless chicken breast halves
• 2  tablespoons  taco seasoning mix
• 1  tablespoon  vegetable oil
• 1⁄2 cup  chopped onion
• 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 diced tomato
• 1  tablespoon  chopped fresh cilantro
• 1  cup  shredded cheddar cheese
• 1  cup  crushed tortilla chips
• 1  avocado, peeled, pitted and diced
• 1  cup white rice
• 1  envelope  seasoned black beans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts 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.
2. While the chicken is cooking, heat oil in a stockpot 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, rice, black beans with all of the seasonings and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.