Fiesta Cheddar Chicken Tacos (Homemade Soup)
Use this recipe if you are trying to limit processed foods or need a gluten free soup option. Regular or gluten free flour can be used to form your roux.
Use 4 large or 6 medium size chicken breasts for this meal.
Servings: 1 Batch (6-8 servings)
Ingredients
- 4 large Chicken Breast
- 1 jar Salsa
Cheddar Cheese Soup
- 3 Tbsp salted butter
- 3 Tbsp Flour
- 1 Cup Milk
- 1 Cup Shredded Cheese
- 1/4 tsp Dry Mustard
Instructions
Cheese Soup
- In a small sauce pan, melt butter, gradually adding flour until you have a thick paste.
- Gradually whisk in milk and mustard until heated through.
- Add in cheese, stirring until melted.
- Set soup aside for a few minutes to cool.
- Add soup, salsa, and chicken to gallon ziplock, fold top 1/4 over, lay flat and freeze.
Ready to Eat
- Thaw in fridge overnight. If you forget to pull out of the freezer, just run under warm water until meal loosens from bag.
- Place in crockpot and cook on low for 6-8 hours.
- Shred chicken with two forks or electric mixer.
Notes
Low Carb - Serve over lettuce or in romaine leaves.
Mod Carb - Serve in tortillas, with beans and rice, over chips for nachos, in enchiladas, etc.