Shredded Chicken Tacos

2-3 boneless skinless chicken breasts
6 oz. can of Contadina® tomato paste
4 cups chicken broth
2 garlic cloves, minced
1 medium onion, chopped
1 green bell pepper, chopped
1⁄4 cup cilantro, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper

Equipment needed:
Dutch oven or stockpot with lid

Place all ingredients (except chicken) into a Dutch oven. Stir until fully combined. Add chicken. Bring to boil, then cover, and reduce to a simmer for 20 minutes. Take chicken out and place on a dish. Allow chicken to cool/ rest for 10 minutes before shredding.  Add shredded chicken back to pot, cover with the lid and turn off the heat. Serve warm.

Serve warm with your favorite tortillas, cheese, lettuce, and tomatoes.