Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, shredded mexican chicken soup or tacos. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Shredded Mexican Chicken soup or Tacos is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Shredded Mexican Chicken soup or Tacos is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook shredded mexican chicken soup or tacos using 14 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Shredded Mexican Chicken soup or Tacos:
- Get 3 lb drumb sticks or thighs
- Prepare 1 onion
- Make ready 1 1/2 cup Salsa
- Get 1 can chopped green chili
- Take 1 tsp salt and pepper
- Take 1/2 tbsp garlic powder
- Make ready 1/2 tsp paprika
- Make ready 1/4 tsp cummin
- Prepare 1 jalapeno
- Prepare 1 can diced tomatos
- Take 1 can kidney beans. (drained and rinsed)
- Prepare 1/2 can whole kernel corn drained
- Get 1 small bunch chopped fresh cilantro
- Get 1 Hot sauce to taste
Time-Saving: Use store-bought rotisserie chicken or refrigerated cooked chicken strips and shred for use in this recipe. Stir in taco seasoning and stir to coat the chicken. Pour in marinara sauce, chicken broth, and bring to a boil. Shredded chicken breast tossed in a killer Mexican sauce, loaded with smokey chipotle flavours.
Steps to make Shredded Mexican Chicken soup or Tacos:
- Thaw chicken
- Slice onion, chop and seed jalapeno, (leave seed if you like it spicy!) lay on the bottom of your crock pot or medium pot.
- In a small bowl combine dry seasoning and sprinkle over all the chicken
- Add chicken on top of onion
- Pour salsa, green chilli, beans and corn over chicken.
- 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.
- 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.
- If making tacos drain chicken in strainer and serve on tortillas. Add shredded lettuce, avocado, fresh cilantro and lime.
- Add hot sauce
Pour in marinara sauce, chicken broth, and bring to a boil. Shredded chicken breast tossed in a killer Mexican sauce, loaded with smokey chipotle flavours. Use it for tacos, enchiladas, burritos, soup, on rice, quesadillas, sliders - the possibilities are endless! This simple recipe uses all of the classic Mexican seasonings to produce a succulent and rich shredded chicken to fill your tacos with. I used my cowboy caviar to top them - it was the perfect accompaniment to the tacos.
So that is going to wrap this up for this exceptional food shredded mexican chicken soup or tacos recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
