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This is my super-easy, incredibly versatile recipe for chicken taco filling. The leftovers do double-duty for the best and easiest tortilla soup ever.
Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.
For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).
Here is my own version of our favorite soup at the now-defunct Tia’s Tex Mex.
Tortilla Soup Ingredients:
approximately 1 cup of leftover chicken taco meat
1 32. oz box of chicken broth
1 can of Milder Ro-Tel (tomatoes with chilies)
1 can of corn
2 tablespoons fresh chopped cilantro
1 tablespoon lime juice
Dump everything in a pot and simmer for about 30 minutes. Garnish with crumbled tortilla chips and shredded cheese (Mexican blend).
33 Comments
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letterwoman on 6.26.2020
How many pounds is 6 chicken breasts? They come in different sizes where I live.
http://www.munchkintime.com/how-to-make-chicken-tacos/ on 5.8.2014
love this recipe
shilohbarkley on 1.29.2012
found this on pinterest. Usually don’t bother with recipes that don’t have a photo.
Sarah on 5.2.2011
I left this chicken and all the fixings at my boyfriends house so he could have some for lunch the next day. He called me as he was eating it to tell me it was the BEST Mexican food he’d ever had. I’d call that a success! Especially since he had it reheated. Great recipe! Can’t wait to try it out with the soup!
sbrown6879 on 4.27.2011
This was AWESOME…and way too easy! Didn’t have salsa so I subbed a can of rotel and can of spicy tomato sauce. Everyone loved it. Can’t wait to try the soup.