Mexicana Chicken Soup Soft Tacos Recipes
MEXICAN CHICKEN SOUP
Tired of plain old Chicken Soup? Try this one. Adding the avocado is a must! We also add a little grated cheese and crushed tortilla chips.
Provided by Rillene
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips.
- While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.
Nutrition Facts : Calories 315.1 calories, Carbohydrate 12.1 g, Cholesterol 79.6 mg, Fat 16.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 1367.8 mg, Sugar 3.4 g
MEXICANA CHICKEN SOUP SOFT TACOS!
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.
Provided by Irisa Raina 9 @Irisa
Categories Chicken
Number Of Ingredients 16
Steps:
- 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.
TACO CHICKEN SOUP
A zesty mexican style soup. It is a simple slow-cooker recipe that only takes a few minutes to put together. I got this recipe from a co-worker and then added a couple of touches of my own.
Provided by B-B-Q Man
Categories Clear Soup
Time 4h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In slow cooker, combine broth, beans, tomatoes, corn, and onion.
- Stir in spices, then add chicken.
- Cover and cook on LOW 8-10 hours or High 4-6 hours.
- Remove chicken and shred or cut into bit size pieces, return to soup.
- Add hot sauce if you are using it, or just serve it on the side.
- To serve, ladle into soup bowls and your favorite taco toppings.
MEXICAN TACO SOUP WITH CHICKEN
Get everything you love about a tasty taco in soup form! Our Mexican Taco Soup with Chicken is the perfect match for some crunchy tortilla chips.
Provided by My Food and Family
Categories Home
Time 25m
Yield 12 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Cook chicken with onions in large saucepan until chicken is done; drain. Return chicken mixture to pan.
- Add all remaining ingredients except cheese, cilantro and chips; stir, breaking up tomatoes with spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally.
- Top with cheese and cilantro. Serve with chips.
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 870 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 15 g
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