Best Shredded Chicken Mexican Style Recipes

MEXICAN-STYLE BEAN SOUP WITH SHREDDED CHICKEN & LIME

Mexican-style bean soup with shredded chicken & lime image

Use leftover chicken breast in this substantial healthy soup. Alternatively, make the recipe vegetarian by topping with chunky, fresh guacamole

Provided by Sara Buenfeld

Time 30m

Number Of Ingredients 14

Ingredients

2 tsp rapeseed oil
1 large onion , finely chopped
1 red pepper , cut into chunks
2 garlic cloves , chopped
2 tsp mild chilli powder
1 tsp ground coriander
1 tsp ground cumin
400g can chopped tomatoes
400g can black beans
1 tsp vegetable bouillon powder
1 cooked skinless chicken breast , about 125g, shredded
handful chopped coriander
1 lime , juiced
½ red chilli , deseeded and finely chopped (optional)

Steps:

Heat the oil in a medium pan, add the onion and pepper, and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
Meanwhile, tip the chicken into a bowl, add the coriander and lime juice with a little chilli (if using, or see tip below for guacamole alternative) and toss well. Ladle the soup into two bowls, top with the chicken and serve.

Nutrition Facts : Calories 378 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 12 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium

SHREDDED CHICKEN - MEXICAN STYLE

Shredded Chicken - Mexican Style image

I am posting this for safe keeping. I made it up one night and it was really good. The amount of ingredients is for 1 chicken breast. All ingredients can be adjusted to taste. The garlic and cilantro cubes are found in the grocery store with the bullion. I used Knorr.

Provided by JenJenMarie

Categories Chicken Breast

Time 35m

Yield 2-3 tacos, 1 serving(s)

Number Of Ingredients 13

Ingredients

1 boneless skinless chicken breast, frozen
1/3 pot water
1 garlic, cube
1 cilantro, cube
1 chicken bouillon
3 slices red bell peppers
3 slices green bell peppers
1 dash dried onion
1 dash dried garlic
1/4 cup diced onion
1 dash of bolner's fiesta brand spanish rice seasoning
1 dash of bolner's fiesta brand new mexico chile powder
1 dash of morton's salt & limes or 1 dash twang beer salt

Steps:

Add all ingredients into sauce pot. Boil until most of the water is gone.
Remove chicken & shred using 2 forks.
Serve on a tortilla with cheese, sour cream, and a scoop of the concentrated veggie mix left in the pot. Can also be used for chicken enchiladas, quesadillas, King Ranch, etc.

SHREDDED CHICKEN MEXICAN STYLE

SHREDDED CHICKEN MEXICAN STYLE image

Categories Chicken

Yield 8 portions

Number Of Ingredients 17

Ingredients

4 boneless chicken breast halves or 8 thighs or combo
1/2 medium onion, sliced
2 garlic cloves, smashed
1 tablespoon salt
water
2 tablespoons butter
1 garlic clove, minced
1/2 medium onion, chopped
1 medium tomato, seeded and chopped
1/2 green bell pepper, chopped
1 teaspoon fresh coarse ground black pepper
1 teaspoon marjoram
1/4 cup cilantro, chopped (or to taste)
1 1/2 teaspoons ground cumin
2 tablespoons tomato sauce
1 1/2 teaspoons salt (to taste)
1/2 cup chicken broth (reserved)

Steps:

1. Place first four ingredients in a pot. Add just enough water to cover the chicken. 2. Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes. 3. Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth. 4. In a large pan, melt butter over low heat. 5. Add the remaining ingredients listed, except tomato sauce, salt, and broth. 6. Sauté until soft, about 10 minutes. 7. Stir in shredded chicken and briefly sauté. 8. Add tomato sauce and ½ cup of reserved broth. 9. Salt to taste.