Appetizers / Chump Change / Cook / Dinner / Hispanic / Lunch

Chicken Tortilla Soup Leftovers – Part 2 – Chicken Taco Meat

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Those who loved Chicken Tortilla Soup Leftovers Part 1 are going to love this.  This is a good make ahead recipe for chicken taco meat that can be warmed and served as needed.  Best of all, I repurposed the Chicken Tortilla Soup Juice, leftover chicken breast and a few onions and tomatoes from the other night’s hamburgers.

Chicken Taco Meat

Cooked chicken (leftover or otherwise)
Chicken Tortilla Soup Juice
Diced Onion (optional)
Diced Tomato (optional)
2 teaspoons oil for the pan

Preheat skillet to medium heat and add oil (I’m also repurposing some bacon grease here).  Put chicken, onion and tomatoes in the pan and sauté, stirring occasionally, until onions are tender.  Pour Chicken Tortilla Soup Juice in the pan and continue to simmer on medium heat, stirring occasionally, until most of the liquid is gone.  Remove from heat and serve in your favorite Mexican dish.

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This meat will store well in the refrigerator for about 4 days.  Or, if you want to section it out and freeze it in Ziploc bags for an easy grab-n-go addition to your lunch, it will keep well in the freezer up to a month.

Eat Well!


One thought on “Chicken Tortilla Soup Leftovers – Part 2 – Chicken Taco Meat

  1. Pingback: Locking it Down with CPM – Day 2 | Cook Plant Meditate

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