Recipe: Tasty Shredded Mexican Chicken soup or Tacos

Shredded Mexican Chicken soup or Tacos. Shredded Mexican Chicken soup or Tacos is one of the most popular of recent trending foods on earth. It's appreciated by millions every day. It is easy, it's fast, it tastes delicious.

When the chicken is cool enough to handle, shred the meat and add back to the soup. To make shredded chicken, fully cook chicken breast(s) and shred into bite-size pieces with two Seasoned with Mexican-inspired spices for big flavor. Perfect for burrito bowls, tacos, enchiladas I've always trusted MB recipes, and have made a ton of the baked. You can cook Shredded Mexican Chicken soup or Tacos using 14 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Shredded Mexican Chicken soup or Tacos

1. It's 3 lb of drumb sticks or thighs.
2. You need 1 of onion.
3. You need 1 1/2 cup of Salsa.
4. Prepare 1 can of chopped green chili.
5. It's 1 tsp of salt and pepper.
6. Prepare 1/2 tbsp of garlic powder.
7. You need 1/2 tsp of paprika.
8. You need 1/4 tsp of cummin.
9. It's 1 of jalapeno.
10. You need 1 can of diced tomatos.
11. You need 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.

In a medium pot set over medium heat, heat the olive oil. Stir in the beans, tomatoes, corn, seasoning mix and broth. Break the tomatoes up with a spoon. 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.

Shredded Mexican Chicken soup or Tacos instructions

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.

Rico Rodriguez' mom, Diane Rodriguez, shares this family-favorite recipe for chicken tacos. Shredded chicken gets smothered in a seasoned tomato sauce, then wrapped in a warm tortilla and topped with cheddar cheese. It is just what you need to make a simple weeknight meal that the whole family will love! Taco soup is full of flavor and a tried and true favorite! A single chicken breast will give you a heaping cup of shredded chicken.