On the Menu: Chicken Tortilla Soup

As promised, here's the soup recipe you can make from your leftover chicken tacos (below).  I need a meal to be easy, quick, and filling for it to be a keeper in the Kendrick house.

The ingredients:
approximately 1 cup of leftover chicken taco meat (I used about 2 cups...it's what I had leftover)1 32. oz box of chicken broth
1 can of Mild Ro-Tel
1 can of corn
2 tablespoons fresh chopped cilantro
1 tablespoon lime juice

What to do:
Dump everything in a pot and simmer for about 30 minutes. Garnish with crumbled tortilla chips and shredded cheese. So flavorful and yummy! The lime gives it a little tang and enough to cut through some of the heat. So yummy that I ate two bowls.

On the menu: Chicken Tacos

Hey everyone! Aren't you glad spring is here? I am so ready for capris and flip flops. 

Last night, we had Beth (hi!) over for a belated birthday dinner and I made these chicken tacos. We had fun hanging out and talking. The tacos were so easy, flavorful and yummy.  Make these soon  into soft tacos or top them on your salad or make nachos.  Yummy!

The ingredients:
6 boneless, skinless chicken breasts
16 ounces salsa
1 package of taco seasoning (you could use the low sodium version)

Okay...3 ingredients. It doesn't get much easier than that!

What to do:
In a crockpot, mix all the ingredients, making sure to coat the chicken well.  Cook on low for 8 hours.  When finished, it will shred easily.

Reserve a cup or more of the chicken and I'll post about how to make tortilla soup.  I just have to make sure it's yummy worthy to post here first. :-)