Prep Time: 20 mins Cook Time: 1 hrs 20 mins Yield: 6 servings
1 ¼ pounds skinless, boneless chicken breast halves
2 tablespoons taco seasoning mix
1 tablespoon vegetable oil
½ cup chopped yellow onions
½ cup chopped celery
2 teaspoons ground cumin
1 cup water
3 (14 ounce) cans chicken broth
1/4 tsp black pepper
1 cup diced tomatoes
1 tablespoon chopped fresh cilantro
1 cup Queso Fresco or shredded Cheddar cheese
1 cup crushed tortilla chips
1 avocado – diced
Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon of taco seasoning mix. Bake for 30 to 35 minutes, cool, and shred or cut into strips.
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, and chicken, and simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese, and crushed tortilla chips.
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