Mexican Chicken Soup

Ingredients:

3 (14 ounce) cans chicken broth
1 cup diced tomatoes
1 tbsp chopped fresh cilantro
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips
1 avocado - peeled, pitted and diced
2 tsp ground cumin
1/2 cup chopped celery
1/2 cup chopped onions
1 tbsp vegetable oil
2 tbsp taco seasoning mix
1 1/4 pounds skinless, boneless chicken breast halves
1 cup water
1/4 tsp ground black pepper





Method:

Preheat oven to 350 degrees F. Pour chicken breasts onto a baking sheet and sprinkle 1 tbsp taco seasoning mix over it. Than bake for 30 to 35 minutes. once cool shred or cut into strips.

While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until they turn tender. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix.

Simmer the gas for 30 minutes for the flavours to mix up well. Add the tomatoes, cilantro and chicken and again simmer for 5 minutes. Serve hot with avocado, shredded cheese and crushed tortilla chips toppings. Mexican chicken soup is ready to relish.

Tortilla Dumpling Soup

Ingredients :

Casera Sauce, 1/4 cup
Instant Corn Tortilla Mix, 1/2 cup
Red Chillies, grounded, 1/2 tsp
Finely chopped onions, 2
1 x Egg, Large
Chicken Broth, 4 cup
Baking Powder, 1/2 tsp
Salt, 1/4 tsp
Parsley, Snipped Parsley, 1 tbsp
Milk, 2 tbsp




Method:

Heat Casera Sauce and bring it to boil in a 3-quarter saucepan. Finishing with this add the remaining ingredients except milk in the saucepan and mix well. Than stir in milk slowly.

Meanwhile, Shape dough by teaspoonfuls into small balls; add to broth mixture. Cover and cook over medium flame for about 15 minutes. Sprinkle with chopped green onion, if desired. Enjoy this relishing Mexican soup !!!