Food Friday: Leftover Chicken Tacos Make Chicken Tortilla Soup

How about two quick meals for your family for the price of one with a complete different taste?

Yes, please! The other night we had chicken tacos and tonight we are using the leftovers for Chicken Tortilla Soup. All easy recipes and family approved!

Chicken Tacos

1 pound of chicken breast, thawed
1 jar of your favorite salsa
1-15 ounce can of black beans

Pour contents into crock pot. Cook on low until chicken is cooked through. Shred chicken. Serve with tortillas, cheddar cheese, sour cream, and tortilla chips. Good with bean dip. Use corn tortillas for gluten free meal.


6 Can Chicken Tortilla Soup

1-15 ounce whole kernel corn, drained
2-14.5 ounce can chicken broth
1-10 ounce can of chunk chicken (or use your leftover chicken tacos)
1-15 ounce can black beans
1-10 ounce can dried tomatoes (with green chili peppers optional)

Pour everything into a large stock pot and simmer until chicken is warm. Serve with cornbread. Gluten free without cornbread.

Food Friday: Party Idea - Buffalo Chicken Dip

Here is an excellent party dip for your mid-winter get together this weekend. If you are snowed in like the rest of us, treat yourself just because spring is on the way. At least the dip will make you feel warm again!

2 - 10 ounce cans of chunk chicken breast, drained
2 - 8 ounce package cream cheese
1 cup ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot or Chipotle Tabasco Sauce)
1 1/2 cup shredded cheddar cheese

Heat chicken and hot sauce in skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Continue cooking and stirring until well blended and warm. Mix in half of shredded cheese and then transfer mixture to slow cooker. Sprinkle remaining cheese over the top, cover and cook on a low setting until hot and bubbly. Serve with celery sticks and chips.