Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, shredded mexican chicken soup or tacos. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Get Free UK Delivery on Eligible Orders! Fill Your Cart With Color today! Shredded Mexican Chicken soup or Tacos. Shredded chicken breast tossed in a killer Mexican sauce, loaded with smokey chipotle flavours.
Shredded Mexican Chicken soup or Tacos is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Shredded Mexican Chicken soup or Tacos is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. 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:
- Get 3 lb drumb sticks or thighs
- Prepare 1 onion
- Make ready 1 1/2 cup Salsa
- Get 1 can chopped green chili
- Get 1 tsp salt and pepper
- Take 1/2 tbsp garlic powder
- Make ready 1/2 tsp paprika
- Take 1/4 tsp cummin
- Take 1 jalapeno
- Prepare 1 can diced tomatos
- Prepare 1 can kidney beans. (drained and rinsed)
- Take 1/2 can whole kernel corn drained
- Prepare 1 small bunch chopped fresh cilantro
- Make ready 1 Hot sauce to taste
The sauce is cooked and blended, and it's made of tomatoes, chipotle peppers in adobo sauce, herbs, and spices. Tinga is traditionally served on tostadas with refried beans, but it also tastes incredible in soft tacos. 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. Wash and rinse chicken thighs and breasts thoroughly and place into the pot with cumin, chili powder, garlic powder, oregano, salt, and pepper.
Steps to make Shredded Mexican Chicken soup or Tacos:
- Thaw chicken
- 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.
- 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.
- 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.
- If making tacos drain chicken in strainer and serve on tortillas. Add shredded lettuce, avocado, fresh cilantro and lime.
- Add hot sauce
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. Wash and rinse chicken thighs and breasts thoroughly and place into the pot with cumin, chili powder, garlic powder, oregano, salt, and pepper. You can make the base in the crockpot, in the instant pot in the oven or on the stovetop. You can even buy a rotisserie chicken from the grocery store. Dinner doesn't get much easier or more delicious than this!
So that’s going to wrap this up with this special food shredded mexican chicken soup or tacos recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
