How to Prepare Appetizing Shredded Mexican Chicken soup or Tacos

Shredded Mexican Chicken soup or Tacos. Shredded Mexican Chicken simmered with Mexican spices, salsa and green chilies for amazingly flavorful chicken for tacos, burritos, nachos It joins the cast of my other stellar back-pocket Mexican staples of Tacos Al Pastor, Carne Asada, Slow Cooker Pork Carnitas, Baja Fish Tacos, Beef, Bean. 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.

Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to Oh Yes. Better than authentic shredded beef tacos and way better than any other chicken taco I have ever tasted. 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 of drumb sticks or thighs.
2. You need of onion.
3. Prepare of Salsa.
4. Prepare of chopped green chili.
5. Prepare of salt and pepper.
6. It's of garlic powder.
7. You need of paprika.
8. You need of cummin.
9. You need of jalapeno.
10. Prepare of diced tomatos.
11. Prepare of kidney beans. (drained and rinsed).
12. It's of whole kernel corn drained.
13. Prepare of bunch chopped fresh cilantro.
14. It's of Hot sauce to taste.

Take the chicken out and shred it up. You can shred it more or less or chop it up. I'm not super woman, but I sure do try. I have a hard time eating tacos or any mexican for that matter.

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.

I just shred the chicken right in the crock pot even because I don't like to dirty extra dishes! 🙂. Burritos, Taco soup, Enchilada soup and it's great in quesadillas!! I feel quesadillas are my life saver sometimes!! I love it when I have some of this meat leftover in the fridge. This slow cooker Mexican shredded chicken uses only three ingredients is super easy to throw together, and is perfect in all your Mexican dishes, from tacos to burritos to salads.