Shredded Mexican Chicken soup or Tacos
Shredded Mexican Chicken soup or Tacos

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, shredded mexican chicken soup or tacos. One of my favorites food recipes. For mine, I’m gonna make it a little 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 on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Shredded Mexican Chicken soup or Tacos is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have 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:
  1. Take 3 lb drumb sticks or thighs
  2. Take 1 onion
  3. Make ready 1 1/2 cup Salsa
  4. Take 1 can chopped green chili
  5. Make ready 1 tsp salt and pepper
  6. Take 1/2 tbsp garlic powder
  7. Get 1/2 tsp paprika
  8. Prepare 1/4 tsp cummin
  9. Make ready 1 jalapeno
  10. Take 1 can diced tomatos
  11. Prepare 1 can kidney beans. (drained and rinsed)
  12. Make ready 1/2 can whole kernel corn drained
  13. Get 1 small bunch chopped fresh cilantro
  14. Prepare 1 Hot sauce to taste

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.

Instructions to make Shredded Mexican Chicken soup or Tacos:
  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

Add chicken on top of onion. Pour salsa, green chilli, beans and corn over chicken. 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. For more tasty taco recipes, why not try this Light and Delicious Ground Beef Taco Salad, or the Best Taco Dip?

So that is going to wrap it up for this exceptional food shredded mexican chicken soup or tacos recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!