Mexicana chicken soup soft tacos!

Irisa Raina 9

By
@Irisa

I started out making Mexican soup but as it was cooking, I had a brain storm. Why not turn it into tacos? And the rest as they say is history.
NOTE:
The recipe for the pickled onions is posted on my recipes that I have posted. They are called tickled pink pickled onions.
I hope y'all enjoy these tacos.
NOTE:
If your not a fan of lime or only like it a wee bit, use only 1/2 or omit it all together.


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Comments:

Prep:

30 Min

Cook:

1 Hr 15 Min

Method:

Stove Top

Ingredients

two large chicken breasts boneless & skin off
2 cans “10oz “ rotel medium tomatoes with chilies
3 stalks celery minced
1 small can diced chiles “green “
1 tablespoon roasted garlic
1 small sweet yellow onion chopped
1 teaspoon sweet spanish paprika
1 lime cut in 1/2
1 bay leave broken in half
1 tablespoon sea salt
1 tablespoon fresh ground pepper
½ each red, orange & green peppers
lettuce
pickled red onions
10 inch flour tortilla shells
mexican cheese “ queso fresco “ which is a finishing cheese, and not a melting one.

Directions Step-By-Step

1
Place the chicken in a large soup pot.
2
Add the next 11 ingredients and simmer slowly for at least one hour.
3
While the chicken is cooking, shred some lettuce, slice the peppers, put some pickled onions in a bowl, and crumble the cheese. Set aside.
4
After that time remove the chicken from the pot, and let it cool.
5
Continue simmering the rest of the soup till it has reduced down to almost all the liquid had evaporated. Make sure you keep stirring the vegetables so they don't burn.
6
Shred the chicken using two forks and add it back to the pot.
7
Cook for a few more minutes.
8
Assemble the soft tacos in any manner you would like.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican