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Combine chicken breasts, chicken broth, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper in a large pot or Dutch oven.

Bring the mixture to a simmer over medium-high heat. Once simmering, reduce heat to medium-low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork.

Remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set aside.

Increase the heat to medium-high and bring the remaining liquid in the pot to a boil. Cook, stirring occasionally, for 5-7 minutes, or until the sauce has reduced and thickened slightly. Stir in the lime juice.

Return the shredded chicken to the pot with the reduced sauce and stir to coat evenly. Keep warm.

While the chicken is simmering, prepare your toppings: dice the red onion, chop the cilantro, crumble the cotija cheese, and dice or slice the avocado.

Warm the corn tortillas according to package directions. This can be done in a dry skillet over medium heat for about 30 seconds per side, in the microwave, or wrapped in foil in a 350°F oven for 10-15 minutes.

To assemble the tacos, spoon a generous amount of spicy shredded chicken onto each warm tortilla. Top with diced red onion, fresh cilantro, crumbled cotija cheese, diced avocado, a dollop of sour cream or Mexican crema, and a squeeze of fresh lime juice. Add hot sauce if desired.


Combine chicken breasts, chicken broth, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper in a large pot or Dutch oven.

Bring the mixture to a simmer over medium-high heat. Once simmering, reduce heat to medium-low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork.

Remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set aside.

Increase the heat to medium-high and bring the remaining liquid in the pot to a boil. Cook, stirring occasionally, for 5-7 minutes, or until the sauce has reduced and thickened slightly. Stir in the lime juice.

Return the shredded chicken to the pot with the reduced sauce and stir to coat evenly. Keep warm.

While the chicken is simmering, prepare your toppings: dice the red onion, chop the cilantro, crumble the cotija cheese, and dice or slice the avocado.

Warm the corn tortillas according to package directions. This can be done in a dry skillet over medium heat for about 30 seconds per side, in the microwave, or wrapped in foil in a 350°F oven for 10-15 minutes.

To assemble the tacos, spoon a generous amount of spicy shredded chicken onto each warm tortilla. Top with diced red onion, fresh cilantro, crumbled cotija cheese, diced avocado, a dollop of sour cream or Mexican crema, and a squeeze of fresh lime juice. Add hot sauce if desired.
