Description
A delicious and easy recipe for flavorful Mexican shredded chicken, perfect for Taco Tuesday.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and garlic, sauté until softened.
- Stir in chili powder, cumin, paprika, salt, black pepper, oregano, and cayenne pepper.
- Add chicken breasts and pour in chicken broth.
- Bring to a boil, then reduce heat and cover, simmering for 20-25 minutes until chicken is cooked through.
- Remove chicken from skillet and shred with two forks.
- Return shredded chicken to the skillet, mixing with the sauce.
- Serve in tacos with your favorite toppings.
Notes
- Can be made in a slow cooker for easier preparation.
- Adjust spices according to your heat preference.
- Great for meal prep and can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 80mg