Crockpot Chicken Tacos and Tortilla Soup

Crockpot Chicken Tacos and Tortilla Soup

I found this recipe online yesterday and am now calling it my own. :) We tried both and they are super yummy! SO... this is my super-easy, incredibly versatile recipe for chicken taco filling. The leftovers do double-duty for the best and easiest tortilla soup ever.

Chicken Taco Ingredients:

6 boneless, skinless chicken breasts
1 16 oz jar of salsa
1 packet taco seasoning

Dump everything into your crockpot and give it a little stir to blend seasoning with salsa. Cook on high for 4-6 hours or on low for 6-8. When done, the chicken should shred easily when stirred with a fork. You then just put it in your warm tortillas with you choice of fillings. You can also use it for enchiladas, nachos, tostadas, etc.... Any leftover chicken can then be used for the Tortilla soup (make it the next day or freeze chicken for another time).

Tortilla Soup Ingredients:

Approx. 1 cup of leftover chicken taco meat
1 32 oz box of chicken broth
1 can of MILD tomatoes with chilies
1 can of corn
1-2 Tbs fresh chopped cilantro
1 Tbs lime juice

Garnish:
Crumbled tortilla chips
Shredded Mexican cheese blend

Dump all of the first ingredients in a pot. Simmer for about 30 minutes. Note - I enjoy cilantro and tend to use more than just one tablespoon but I know that some people can't stand the stuff. You can cut back but please don't omit it altogether; the soup will lack the wonderful, undefinable depth that only cilantro can provide. And you'll hurt my feelings. ;o)

To serve, place some crumbled tortilla chips in the bottom of your bowl. Ladle soup over the chips and stir in a handful of Mexican blend shredded cheese. Eat. Slowly. Don't burn your tongue. :o)

The amounts above should feed four on taco night with enough chicken left to make soup for four, as well. Both recipes can be doubled or tripled for bigger families or parties.