Recipe: Appetizing Shredded Mexican Chicken soup or Tacos

Shredded Mexican Chicken soup or Tacos. Shredded chicken breast tossed in a killer Mexican sauce, loaded with smokey chipotle flavours. Use it for tacos, enchiladas, burritos, soup, on rice, quesadillas. IN THIS VIDEO: I show you how to make the easiest authentic mexican shredded tacos at home!

This easy and brightly flavored chicken soup recipe is inspired by the classic Mexican tortilla soup. When the chicken is cool enough to handle, shred the meat and add back to the soup. Looking for Mexican chicken soup recipes? You can have Shredded Mexican Chicken soup or Tacos using 14 ingredients and 9 steps. Here is how you cook 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. You need 1 can of chopped green chili.
5. Prepare 1 tsp of salt and pepper.
6. You need 1/2 tbsp of garlic powder.
7. You need 1/2 tsp of paprika.
8. Prepare 1/4 tsp of cummin.
9. Prepare 1 of jalapeno.
10. You need 1 can of diced tomatos.
11. It's 1 can of kidney beans. (drained and rinsed).
12. Prepare 1/2 can of whole kernel corn drained.
13. Prepare 1 small of bunch chopped fresh cilantro.
14. You need 1 of Hot sauce to taste.

I recommend using Bill Echols' Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream. This big batch of Mexican shredded chicken is great served with rice or inside taco shells with letttuce, tomatoes and cheese. Serve the saucy chicken as a taco filling, to top crisp tostada shells, or to wrap up in warm flour tortillas to make portable burritos.

Shredded Mexican Chicken soup or Tacos step by step

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.

Chicken Taco Soup - spicy and warm for a cold night! One of our favorite crockpot meals that can be made in the slow cooker or on the stove top. Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup. You can add some water if you like it a little thinner.

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