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