I love repurposing my meals. One of my favorites is to make Crock Pot Chicken Soft Tacos and then make Chicken Taco Soup with the leftover chicken the next day. The Chicken Tacos couldn't be easier and the soup is very simple too. Both are delicious!!!
Day 1
- 3-6 boneless skinless chicken breasts - they can still be frozen (I used 4 breasts)
- 1 package of taco seasoning
- 1 can of diced tomatoes with chilies
- 1 can of diced tomatoes
Shred the chicken to your liking and place on flour tortillas.
Top with preferred toppings. I like to add shredded sharp cheddar, shredded lettuce and sour cream. Try serving them with Black Beans and Tomatoes.
Day 2
Chicken Taco Soup
Ingredients
- leftover chicken from chicken tacos (shredded)
- 2 cans of black beans (drained and rinsed)
- 2 cans of diced tomatoes
- 1 can of mexicorn (drained)
- 1 can of corn (drained)
- 1/4 cup of chopped onion
- 1/3 cup of chopped fresh cilantro
- 1 mild jalapeno (seeded and finely chopped)
- 3 cups of water
- 3 chicken bouillon cubes
- 1/4 tsp. garlic powder
- shredded sharp Cheddar cheese (or any type you like)
- 1 sliced avocado (optional)
Put the leftover chicken from the chicken tacos in the pot and make sure the chicken is shredded.
Mix together all of the ingredients (except the avocado and cheese) in a large pot on the stove and bring to a boil. Reduce the heat to medium-low and simmer uncovered for approximately 30 minutes or until done.
Add a few slides of avocado and some shredded cheese to the soup after scooping it into the bowl. Serve with tortilla chips. Yummy!!!
****This makes a large batch of soup! We will eat it again for another meal this week, but it could also be frozen for later.
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