Today is National Tortilla Day, Wednesday was National Margarita Day, National Crunchy Taco Day is March 21, every Tuesday is Taco Tuesday and Cinco De Mayo is coming up! It seems like there is always an opportunity to celebrate with Mexican food. It works for me. Mexican food is one of my favorites and so is tortilla soup. Let’s face it, isn’t tortilla soup a combination of all the best parts of a Mexican meal wrapped up in one delicious bowl?
This recipe puts that last leftover cup of tortilla soup to tasty use in flavoring stewed chicken thighs for Pulled Chicken Tacos. Don’t have any leftover tortilla soup? Use enchilada sauce. This chicken is also perfect for nachos, quesadillas, enchiladas, or burritos, too.
Oh yeah, need a mess free way to serve tacos? Use corn cob trays!
Put your TO COOK IS TO CREATE thinking cap on? What other leftover soups would be good? Of course, any Mexican soup, but how about a tomato soup, like tomato basil or a vegetable soup or even a bean soup? Want to spice it up even more? Add jalapenos, or the jalapeno juice from the jar in place of the water, or adobe peppers. What else could you add to the chicken mixture? Bell peppers? Corn? Black beans? Rice? Not in the mood for chicken, easily substitute boneless pork chops. Want to make it vegetarian? Use eggplant and mushrooms!
Food Fun: Ever wonder why there is Taco Tuesday? Yep, just another ploy to get you to go out and eat, like a taco happy hour. Many restaurants offer good “taco” deals on Tuesdays, but according to Wikipedia, Taco Tuesday is actually a trademark of Taco John’s in Cheyenne, Wyoming. So I guess we have them to thank for taco cravings on Tuesdays. Still craving tacos? How about California Roasted Walnuts and Cauliflower Tacos