This is a two part meal. I first make Shredded Chicken Tacos. Then, within the next few days, I use the remaining chicken for this soup. If you don't want to make the shredded chicken in the crock pot, you can probably still use this recipe by shredding a rotisserie chicken or cooked chicken breasts and season with taco seasonings on the stove top as well as the rotel before adding the other ingredients. I haven't tried it this way so I can't confirm taste.
I didn't get great pictures of it... It tasted much better than it looked:)
Ingredients:
* Aprox 1 1/2 cups of chicken mixture (Use left over chicken from the Shredded Chicken Tacos)
* 32 oz box low sodium chicken broth
* 1 can of corn
* 1 can of rotel (I like the original or the cilantro lime flavor best)
* juice from half a lime
* spices (whatever you have on hand... black pepper, pinch of garlic powder...) I add a little and taste every 10-15 minutes and keep adding more spices little by little till I get it to my liking)
* handful of chopped fresh cilantro
* 1 avocado, diced
* tortilla strips (I thinly sliced some corn tortillas I had and pan fried them till crispy in a little canola oil)
* optional toppings (shredded mexican cheese, lime slices, extra cilantro...)
1. In a pot, combine chicken broth, shredded chicken, corn, rotel (juices and all), juice from lime and any spices. Bring to a boil and simmer for 20+ minutes. (I think i did mine for about 45 minutes.)
2. 10 minutes before serving, add your fresh cilantro to the pan. Continue to simmer
3. Ladle out soup into bowls. Add small handful of diced avocado to bowl and top with your favorite toppings.
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| Here is the chicken I made in the crock pot the day before. |
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| This is after simmering for around 35 minutes. I've just added cilantro and put back on to simmer another 10 minutes. I also added a bunch more black pepper here. |
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| Served with avocado and cheese |
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| Here i've also topped with my homemade tortilla strips. |
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