Mexicana Chicken Soup Soft Tacos Recipes

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SOFT CHICKEN TACOS



Soft Chicken Tacos image

The Chicken base recipe can also be used for chimichangas, enchiladas, or Mexican pizza. I mix a large batch and freeze in small quantities so I can whip up a quick meal. The chimichangas are a family favorite - see Chicken Chimichanga posting.

Provided by Chef Sharon R

Categories     Chicken Breast

Time 11m

Yield 12 tacos, 6 serving(s)

Number Of Ingredients 15

8 ounces shredded cooked boneless skinless chicken breasts (I use store roasted chicken or 2 half breasts simmered in water until cooked. (Tip, shred chicken wh)
1 (4 ounce) can diced green chilies
12 ounces deli style salsa
chicken base (see above)
12 corn tortillas
2 cups shredded lettuce
12 ounces shredded low fat Mexican blend cheese
sour cream (optional)
cilantro (optional)
hot pepper sauce (optional)
jalapeno (optional)
olive (optional)
avocado (optional)
guacamole (optional)
salsa (optional)

Steps:

  • Warm shells in toaster oven or microwave - place aprox 2T of warm chicken mixture in each tortilla.
  • top with lettuce and 1oz cheese.
  • serve immediately.

Nutrition Facts : Calories 401.6, Fat 19.9, SaturatedFat 11.4, Cholesterol 91.9, Sodium 1290.8, Carbohydrate 29.2, Fiber 4.4, Sugar 5.6, Protein 28

MEXICANA CHICKEN SOUP SOFT TACOS!



Mexicana chicken soup soft tacos! image

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

- 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.

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.

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