• 6servings
  • 100minutes
  • 315calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B6, B9, B12
MineralsNatrium, Chromium, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 560g skinless, boneless chicken breast fillets

  2. 2 tablespoons taco seasoning mix

  3. 1 tablespoon vegetable oil

  4. 80g chopped onions

  5. 65g chopped celery

  6. 2 teaspoons ground cumin

  7. 1/4 teaspoon ground black pepper

  8. 250ml water

  9. 1 1/5 litres chicken stock

  10. 180g diced tomatoes

  11. 1 tablespoon chopped fresh coriander

  12. 120g grated Cheddar cheese

  13. 25g crushed tortilla chips

  14. 1 avocado, peeled, pitted and diced

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4. Lay chicken breasts onto a baking tray 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 stock pot and cook the onions and celery until soft. Stir in the water and chicken stock. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavours to mingle.

  3. Add the tomatoes, coriander and chicken, simmer for 5 more minutes. Serve hot topped with avocado, grated cheese and crushed tortilla chips.


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