mexicana chicken soup soft tacos!

(1 rating)
Recipe by
Irisa Raina 9
New Iberia, LA

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 rating)
prep time 30 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For mexicana chicken soup soft tacos!

  • 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!

  • 1
    Place the chicken in a large soup pot.
  • 2
    Add the next 11 ingredients and simmer slowly for at least one hour.
  • 3
    While the chicken is cooking, shred some lettuce, slice the peppers, put some pickled onions in a bowl, and crumble the cheese. Set aside.
  • 4
    After that time remove the chicken from the pot, and let it cool.
  • 5
    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.
  • 6
    Shred the chicken using two forks and add it back to the pot.
  • 7
    Cook for a few more minutes.
  • 8
    Assemble the soft tacos in any manner you would like.

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