Easiest Way 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. Shredded chicken breast tossed in a killer Mexican sauce, loaded with smokey chipotle flavours. Use it for tacos, enchiladas, burritos, soup, on rice, quesadillas.

With Cinco de Mayo just around the corner, I feel the need to tell you about the most. 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. You can have 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. Prepare 3 lb of drumb sticks or thighs.
2. It's 1 of onion.
3. Prepare 1 1/2 cup of Salsa.
4. Prepare 1 can of chopped green chili.
5. You need 1 tsp of salt and pepper.
6. You need 1/2 tbsp of garlic powder.
7. You need 1/2 tsp of paprika.
8. It's 1/4 tsp of cummin.
9. You need 1 of jalapeno.
10. Prepare 1 can of diced tomatos.
11. You need 1 can of kidney beans. (drained and rinsed).
12. It's 1/2 can of whole kernel corn drained.
13. It's 1 small of bunch chopped fresh cilantro.
14. It's 1 of Hot sauce to taste.

Shred the chicken with two forks. Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings. For an easy, delicious taco night, try these Shredded Chicken Tacos. The chicken filling, also known as Tinga de Pollo in Mexico - especially the Puebla region - is made by slowly cooking chicken breasts in a seasoned tomato-and-chile-sauce to make them super tender and extra tasty.

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.

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. 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.

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