Description
Prepare flavorful, shredded chicken for tacos quickly using a simple stovetop method. This recipe yields juicy chicken perfect for fast weeknight meals.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 1/2 cup salsa (medium heat)
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 12 small corn or flour tortillas
- Optional toppings: chopped onion, cilantro, lime wedges
Instructions
- Place the chicken breasts in a large skillet or pot.
- Pour the chicken broth and salsa over the chicken.
- Sprinkle the taco seasoning, cumin, and chili powder evenly over the chicken.
- Bring the liquid to a simmer over medium-high heat.
- Reduce the heat to low, cover the skillet, and cook for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove the chicken from the skillet and place it on a cutting board.
- Use two forks to shred the chicken completely.
- Return the shredded chicken to the skillet and toss it with the remaining cooking liquid until the chicken is coated and heated through.
- Warm the tortillas according to package directions.
- Fill each tortilla with the shredded chicken mixture. Serve immediately with your preferred toppings.
Notes
- You can use pre-made taco seasoning, or mix your own blend of chili powder, cumin, oregano, and garlic powder.
- If you prefer a thicker sauce, remove the lid for the last 5 minutes of cooking to allow some liquid to evaporate.
- This shredded chicken filling stores well in the refrigerator for up to 4 days.
- Prep Time: 5 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 35
- Cholesterol: 95