Spicy Shredded Chicken Tacos
Spicy Shredded Chicken Tacos
Ingredients
For the Spicy Shredded Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless
- 1 1/2 cups chicken broth
- 14 1/2 ounces diced tomatoes, canned, undrained
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce, from canned chipotle peppers
- 1/2 onion, small, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup cilantro, fresh, chopped
For the Tacos and Toppings
- 12 corn tortillas, small
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup red onion, finely diced
- 1 avocado, diced
- 1/2 cup sour cream
- 4 lime wedges
- hot sauce, as needed
Instructions
- 1
In a large pot or Dutch oven, combine the chicken breasts, chicken broth, diced tomatoes (undrained), minced chipotle peppers, adobo sauce, chopped onion, minced garlic, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to combine all ingredients.
⏱️ 5 min
- 2
Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low, cover the pot, and let it cook for 20 to 25 minutes, or until the chicken is cooked through and very tender, easily shredding with a fork.
⏱️ 25 min
- 3
Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot with the sauce.
⏱️ 5 min
- 4
Stir the fresh lime juice and chopped cilantro into the shredded chicken mixture in the pot. Keep the chicken warm over very low heat while you prepare the tortillas and toppings.
⏱️ 2 min
- 5
Warm the corn tortillas according to package directions. This can be done in a microwave (wrapped in a damp paper towel), in a dry skillet over medium heat, or wrapped in foil in an oven preheated to 350°F.
⏱️ 3 min•🌡️ 350
- 6
To assemble the tacos, place a generous spoonful of the spicy shredded chicken mixture into each warm tortilla. Top with shredded Monterey Jack cheese, diced red onion, diced avocado, a dollop of sour cream, and a squeeze of fresh lime juice from a lime wedge. Add hot sauce if desired.
⏱️ 5 min
- 7
Serve the spicy shredded chicken tacos immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Spicy Shredded Chicken Tacos
Ingredients
For the Spicy Shredded Chicken
- 1 1/2 pounds chicken breasts, boneless, skinless
- 1 1/2 cups chicken broth
- 14 1/2 ounces diced tomatoes, canned, undrained
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce, from canned chipotle peppers
- 1/2 onion, small, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice, freshly squeezed
- 1/4 cup cilantro, fresh, chopped
For the Tacos and Toppings
- 12 corn tortillas, small
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup red onion, finely diced
- 1 avocado, diced
- 1/2 cup sour cream
- 4 lime wedges
- hot sauce, as needed
Instructions
- 1
In a large pot or Dutch oven, combine the chicken breasts, chicken broth, diced tomatoes (undrained), minced chipotle peppers, adobo sauce, chopped onion, minced garlic, chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to combine all ingredients.
⏱️ 5 min - 2
Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to medium-low, cover the pot, and let it cook for 20 to 25 minutes, or until the chicken is cooked through and very tender, easily shredding with a fork.
⏱️ 25 min - 3
Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot with the sauce.
⏱️ 5 min - 4
Stir the fresh lime juice and chopped cilantro into the shredded chicken mixture in the pot. Keep the chicken warm over very low heat while you prepare the tortillas and toppings.
⏱️ 2 min - 5
Warm the corn tortillas according to package directions. This can be done in a microwave (wrapped in a damp paper towel), in a dry skillet over medium heat, or wrapped in foil in an oven preheated to 350°F.
⏱️ 3 min•🌡️ 350 - 6
To assemble the tacos, place a generous spoonful of the spicy shredded chicken mixture into each warm tortilla. Top with shredded Monterey Jack cheese, diced red onion, diced avocado, a dollop of sour cream, and a squeeze of fresh lime juice from a lime wedge. Add hot sauce if desired.
⏱️ 5 min - 7
Serve the spicy shredded chicken tacos immediately and enjoy!