Tonight’s Dinner is…Chicken Tortilla Soup. We have some leftover grilled chicken from a deal I found at Kroger on marked-down organic and free-range chicken.
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We had a new favorite, “Easy Chicken Tacos,” today. I love Mexican food on a cold winter’s night. I like it even better when it doesn’t take long to put it together.
Easy Chicken Tacos (serves 6)
3 tablespoons butter
4 cloves garlic — minced
2 teaspoons canned chipotle chiles in adobo sauce — minced
1/2 cup orange juice
1 tablespoon Worcestershire sauce
3/4 cup fresh cilantro — chopped
1 1/2 pounds boneless skinless chicken breast halves
1 teaspoon yellow mustard
Salt and pepper — to taste
12 6-inch flour tortillas
Melt butter in large skillet over medium-high heat. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in orange juice, Worcestershire, and 1/2 cup cilantro and bring to a boil. Add chicken and simmer, covered, over medium-low heat 10 to 15 minutes, flipping chicken halfway through cooking. Transfer to plate and tent with foil.
Increase heat to medium-high and cook until liquid is reduced to 1/4 cup, about 5 minutes. Off heat, whisk in mustard. Using 2 forks, shred chicken into bite-sized pieces and return to skillet. Add remaining cilantro to skillet and toss until well combined. Season with salt and pepper. Serve with tortillas.