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 ...