Mexicana chicken soup soft tacos!
By
Irisa Raina 9
@Irisa
1
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.
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.
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.
How to Make Mexicana chicken soup soft tacos!
- 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.
