Mexican Chicken Soup

1

Start by preheating your oven to 350°F for the chicken.

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2

Season with the remaining taco seasoning, cumin, and black pepper, then simmer to blend the flavors.

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3

Add the shredded chicken, tomatoes, and cilantro to the pot and simmer for an additional 5 minutes.

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4

Serve the soup hot, garnished with shredded cheddar cheese, crushed tortilla chips, and diced avocado.

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Full recipe & nutritional info on bakedbree.com