Crockpot Chicken Tacos (With Leftovers for Tortilla Soup!)

1. 1

   Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa.

2. 2

   Cook on high for 4 to 6 hours or on low for 6 to 8 hours.

3. 3

   When done, the chicken should shred easily when stirred with a fork.

4. 4

   For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream.

5. 5

   This is very versatile and can be used for enchiladas, nachos, tostadas, etc.

6. 6

   Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

7. 7

   Here is my own version of our favorite soup at the now-defunct Tias Tex Mex.

8. 8

   Tortilla Soup Ingredients:

9. 9

   approximately 1 cup of leftover chicken taco meat 1 32. oz box of chicken broth 1 can of Milder Ro-Tel (tomatoes with chilies) 1 can of corn 2 tablespoons fresh chopped cilantro 1 tablespoon lime juice

10. 10

    Dump everything in a pot and simmer for about 30 minutes.

11. 11

    Garnish with crumbled tortilla chips and shredded cheese (Mexican blend).

* Per serving · 4 servings · Values may vary.

No additional tips available.