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Shredded Chicken Tacos

Ingredients:
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

Directions:
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.

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

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