Easy Slow Cooker Chicken Tacos & Tortilla Soup

by Brittany Kirby on January 30, 2012

The last few months have been crazy and I haven’t had a lot of time or energy to cook. Wyatt has been sick with croup for over a week and has also been waking up at 4am for the day for the past month! We are exhausted.

I found some incredibly easy recipes on Pinterest that inspired me to take my Slow Cooker out of the box and re-start my cooking routine. The chicken smelled delicious cooking all day and we used the juicy and flavorful meat for tacos and quesadillas that evening. And, I found the easiest and best tortilla soup recipe for the leftover chicken! It’s spicy and comforting and addicting (beware). I know I will make both of these recipes a hundred times for my family and friends in the years ahead.

Slow Cooker Chicken Tacos

1 envelope taco seasoning

6 boneless, skinless organic chicken breasts

1 jar salsa

Optional: 1 can black beans (drained & rinsed)

Dump the ingredients into a slow cooker and give it a stir. Cook on high for 4-6 hours, or on low for 6-8 hours. Add the beans towards the end of cooking. When done, the chicken should shred easily with a fork.

Use the chicken for tacos, enchiladas, tostadas, quesadillas, etc. And, use the leftover chicken for this incredibly easy and delicious tortilla soup below.

Tortilla Soup

1 cup leftover chicken meat

1 32 oz box of chicken broth

1 can tomatoes with chiles (I used Muir Glen, Fire Roasted Tomatoes with Green Chiles)

I can of corn

2 tablespoons fresh cilantro

1 tablespoon fresh lime juice

Dump everything in a pot and simmer for 30 minutes. Season to taste.

Garnish with crumbed tortilla chips, shredded cheese (Mexican Blend), avocados, and/or more cilantro.

Print Friendly

{ 0 comments… add one now }

Leave a Comment


Previous post:

Next post: