Recipe: Yummy Shredded Mexican Chicken soup or Tacos

Recipe: Yummy Shredded Mexican Chicken soup or Tacos Delicious, fresh and tasty.

Shredded Mexican Chicken soup or Tacos. Tender shredded chicken with tomato, corn, black beans and a host of taste bud tingliung seasonings, taco night is sorted. Oh yes, and it's so easy, just If you're after other delicious Mexican inspired recipes, why not also try my Green Chile Chicken Enchiladas (Salsa Verde) or my Chicken Fajita Quesadillas Recipe ! In a medium pot set over medium heat, heat the olive oil.

Taco chicken soup is a delicious taco soup recipe with chicken, black beans, fresh vegetables, and Mexican spices.

This gluten free taco soup recipe is kid-approved, too!

If you are looking for an easy dinner that is both filling and quick to make, look no further than this naturally gluten free soup recipe!

You can cook Shredded Mexican Chicken soup or Tacos using 14 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Shredded Mexican Chicken soup or Tacos

1. Prepare 3 lb of drumb sticks or thighs.

2. It’s 1 of onion.

3. You need 1 1/2 cup of Salsa.

4. It’s 1 can of chopped green chili.

5. You need 1 tsp of salt and pepper.

6. It’s 1/2 tbsp of garlic powder.

7. It’s 1/2 tsp of paprika.

8. Prepare 1/4 tsp of cummin.

9. Prepare 1 of jalapeno.

10. It’s 1 can of diced tomatos.

11. Prepare 1 can of kidney beans. (drained and rinsed).

12. You need 1/2 can of whole kernel corn drained.

13. You need 1 small of bunch chopped fresh cilantro.

14. It’s 1 of Hot sauce to taste.

These Shredded Chicken Tacos recipe is epic!

They are quick, easy, healthy, flavorful and everything you love about tacos.

The warmed tortillas are loaded with juicy, shortcut fiesta shredded chicken then piled with all your favorite toppings from fresh guacamole to vibrant pico de gallo to crunchy lettuce and creamy sour cream.

This easy slow cooker soup combines chicken, green chiles, and tomatoes with peppers and onions in a creamy, mushroom soup-based sauce.

Shredded Mexican Chicken soup or Tacos instructions

1. Thaw chicken.

2. Slice onion, chop and seed jalapeno, (leave seed if you like it spicy!) lay on the bottom of your crock pot or medium pot..

3. In a small bowl combine dry seasoning and sprinkle over all the chicken.

4. Add chicken on top of onion.

5. Pour salsa, green chilli, beans and corn over chicken..

6. Add about a 1/4 cup of water and turn to med-high in a crock pot. If cooking on stove turn to low. Cook for 4 hours or until chicken falls off the bone..

7. Shred chicken and return to pot. if making soup add cilantro and bring to boil then turn down to simmer for five minutes. Stir frequently to help break down chicken..

8. If making tacos drain chicken in strainer and serve on tortillas. Add shredded lettuce, avocado, fresh cilantro and lime..

9. Add hot sauce.

My favorite reliable method for getting tender, juicy shredded chicken is poaching.

It can simply be done in a saucepan filled with water, but when making soup, there's an even better approach: Instead of cooking the chicken in a separate pot and then stirring it into the soup, this recipe walks you through cooking the chicken breasts directly in the soup.

Remove chicken breasts from the soup, and allow to cool long enough to be handled.

Top with cheese, chips, and sour cream.

Shredded chicken breast tossed in a killer Mexican sauce, loaded with smokey chipotle flavours.