Chicken Tacos & Chicken Tortilla Soup

These chicken tacos are really yummy. It makes probably 10-12 servings, so you can cut the recipe in half, or you can make it all then use the leftovers for the chicken tortilla soup recipe below!

Chicken Tacos

Ingredients

4-5 frozen chicken breasts

16 oz black bean & corn salsa

tortillas

1 cup brown rice

chicken broth

toppings (sour cream, cheese, avocado)

Directions

-Place chicken breasts in the crock pot & top with salsa. Cover & cook on low for 5-7 hours.

-Shred chicken.

-Cook 1 cup brown rice in chicken broth. Add spices if desired (I used cumin, garlic powder, onion powder, chili powder, salt & pepper).

-Place shredded chicken on a tortilla. Top with desired toppings (I used the ones listed above. I also put the rice on the taco, but you can eat it on the side).

Chicken Tortilla Soup (from allrecipes.com)

Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 1/4 cups water
• 1 cup whole corn kernels, cooked
• 1 cup white hominy
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
• crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions
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• Directions
• -In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
• -Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
• -Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
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• Modifications: of course I left out the onion & used onion powder instead. I also nixed the corn & used a can of hominy instead of just a cup. We ate about half of the chicken taco base, then I used the leftovers in this recipe. So yummy!