mexicana chicken soup soft tacos!
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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.
(1)
prep time
30 Min
cook time
1 Hr 15 Min
method
Stove Top
Ingredients For mexicana chicken soup soft tacos!
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two large chicken breasts boneless & skin off
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2 cans “10oz “ rotel medium tomatoes with chilies
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3 stalks celery minced
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1 small can diced chiles “green “
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1 tablespoon roasted garlic
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1 small sweet yellow onion chopped
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1 teaspoon sweet spanish paprika
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1 lime cut in 1/2
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1 bay leave broken in half
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1 tablespoon sea salt
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1 tablespoon fresh ground pepper
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½ each red, orange & green peppers
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lettuce
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pickled red onions
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10 inch flour tortilla shells
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mexican cheese “ queso fresco “ which is a finishing cheese, and not a melting one.
How To Make mexicana chicken soup soft tacos!
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1Place the chicken in a large soup pot. -
2Add the next 11 ingredients and simmer slowly for at least one hour.
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3While the chicken is cooking, shred some lettuce, slice the peppers, put some pickled onions in a bowl, and crumble the cheese. Set aside.
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4After that time remove the chicken from the pot, and let it cool.
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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.
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6Shred the chicken using two forks and add it back to the pot.
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7Cook for a few more minutes.
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8Assemble the soft tacos in any manner you would like.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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