Crockpot Chicken Tacos (With leftovers for Tortilla Soup)

This is the easiest way that I know to do flavorful shredded chicken for tacos, enchiladas, nachos, and quesadillas. You can drain the liquid off for serving to picky children!
Ingredients:
1 envelope taco seasoning
6 boneless frozen chicken breasts
1 16oz jar of salsa (I like to use Pace Salsa Verde)


Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.
For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time). It is fun to put the ingredients for the soup in a basket and take it as a "soup kit" to give to a friend.

Tortilla Soup Ingredients:
approximately 1 cup of leftover chicken taco meat
1 32. oz box of chicken broth
1 can of Milder Ro-Tel (tomatoes with chilies)
1 can of corn
2 tablespoons fresh chopped cilantro
1 tablespoon lime juice
Dump everything in a pot and simmer for about 30 minutes. Garnish with crumbled tortilla chips and shredded cheese (Mexican blend).