2-for-1: Chicken Tacos and Tortilla Soup



I love when I find a recipe that makes healthful, hearty, quick meals for a busy weeknight.
Tasty Kitchen had a recipe for Crock-Pot Chicken Tacos and a user of that site posted a recipe that uses leftover chicken from the original recipe to make a Tortilla Soup! Good thing because the original recipe serves about 12 people. And if you aren't feeding a crowd, using the leftovers in a new dish later in the week is a good way to not waste food or get tired of it.

CROCK-POT CHICKEN TACOS
1 envelope taco seasoning (get reduced sodium; I use a healthier mix from an Amish store or make my own)
6 pieces boneless, skinless chicken breasts
1 16-ounce jar salsa

Dump everything into a Crock-Pot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, tomatoes, reduced-fat shredded cheese and/or fat-free sour cream. 



TORTILLA SOUP
2 cups of the shredded chicken
One 32-ounce box of chicken broth
One can corn, drained
2 handfuls chopped cilantro
One squeezed lime
One 14.5-ounce can diced tomatoes
One 14.5-ounce can diced tomatoes w/ chiles (if you can't find the can get another can of diced tomatoes and a can of diced chiles)
1/2 large yellow onion
One 15-ounce can black beans
2-3 tablespoons of tomato paste
2 teaspoons of cumin
2 teaspoons of chile powder
2 teaspoons of garlic powder

Dump everything in a pot and simmer for about 30 minutes. Garnish with cheese and crispy tortilla strips.

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