Double Duty: Crockpot Chicken Tacos and Tortilla Soup from the Leftovers

Ingredients

• 6 Boneless chicken breasts
• 16 oz jar Salsa
• 1/4 Cup taco seasoning or 1 packet
• 2 Cups leftover shredded chicken
• 1/2 large onion
• 1 can corn drained
• 1 can Black beans
• 1 can Diced tomatoes
• 1 can diced tomatoes with chiles
• 2-3 tablespoons tomato paste (I usually skip this because really, who has this amount without wasting the rest?)
• 2 handfuls cilantro chopped
• 1 lime squeezed
• 2 teaspoons Ground cumin
• 2 teaspoons Chili powder
• 2 teaspoons Garlic powder

Instructions

1. Crock-pot Chicken Tacos:
2. Dump chicken, taco seasoning, and salsa into the slow cooker and stir to mix up.
3. Cook on High for 4-6 hours or Low for 6-8.
4. Shred and reserve 2 cups for soup before serving.
5. Tortilla Soup from leftovers:
6. Dump everything into a pot and simmer for 30 minutes.