Shredded Chicken Tacos

2lbs boneless, skinless chicken breasts
Low-sodium chicken broth
White onion, diced
2 jalapeños, diced
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
3 cloves of garlic, minced
10 oz can of diced tomatoes with green chilies
2 jalapeños, diced
El Milagro corn tortillas
Toppings for the tacos

Place chicken, diced white onion, and just enough low-sodium chicken broth to cover the chicken in a pot over medium heat. Toss in all spices and minced garlic. You’ll let this cook, covered for around 20 minutes, turning the chicken over as necessary. You’ll want to lower the heat to medium low, where it’s still simmering, uncovered for about 45 minutes or until the chicken shreds easily with two forks, continuing to turn the chicken over as necessary. Once shredded, you’ll stir in the diced tomatoes with green chilies and the diced jalapeños. Continue to cook down until the liquid in the pot has become a nice sauce just coating the shredded chicken.

For heating corn tortillas (and yes, you should always heat your corn tortillas!), we advise heating a skillet pan over medium heat and tossing your tortillas in there one at a time (or two at a time if it’s a big enough pan to still heat them individually!). You’ll flip the tortilla after 20-30 seconds, making sure that the tortilla is lightly browned.

Once your tortillas are set, you can start building your tacos with whatever suits you. We love using fresh cilantro, sliced avocado, refried black beans, pickled red onions, baby spinach, shredded cheese, and squeezing a little fresh lime juice over the top. Don’t forget the fresh salsa for the side!

These chicken tacos are also excellent for a next-level-amazing huevos brunch… We’ll be sharing that recipe with you soon!

Kate Metcalfe