Mexicana chicken soup soft tacos!

Irisa Raina 9


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.
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.
If your not a fan of lime or only like it a wee bit, use only 1/2 or omit it all together.

★★★★★ 1 vote
30 Min
1 Hr 15 Min
Stove Top


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
pickled red onions
10 inch flour tortilla shells
mexican cheese “ queso fresco “ which is a finishing cheese, and not a melting one.


1Place the chicken in a large soup pot.
2Add the next 11 ingredients and simmer slowly for at least one hour.
3While the chicken is cooking, shred some lettuce, slice the peppers, put some pickled onions in a bowl, and crumble the cheese. Set aside.
4After that time remove the chicken from the pot, and let it cool.
5Continue 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.
6Shred the chicken using two forks and add it back to the pot.
7Cook for a few more minutes.
8Assemble the soft tacos in any manner you would like.

About this Recipe

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