Restaurant Style Mexican Shredded Chicken

Great for tacos, salads, quesadillas, burritos, nachos, everything!! I came up with this recipe because I love restaurant style shredded Mexican chicken but I hate dark meat. It’s a big crowd pleaser and it keeps in the freezer really well so it’s great to do in bulk.


  • 4-6 boneless skinless chicken breasts
  • 1 carton of reduced sodium chicken broth
  • 1 cup chopped onion
  • Small can of mild green chilies
  • Small bunch of cilantro chopped
  • Chili powder


Boil chicken breasts. Remove from water and shred chicken.

While chicken is boiling put all other ingredients except chili powder in a wide shallow pot.

Bring to a boil and then simmer.

Once liquid is simmering add shredded chicken.

Sprinkle a generous amount of chili powder over chicken.        IMG_1518

Continue to simmer with the lid ½ covered for 1-2 hours. Stir every 30 minutes and add a little more chili powder.IMG_1521

Allow most of the liquid to evaporate.IMG_1529

Pull out chicken with tongs  and strain before serving. But don’t pour out the leftover liquid!


Important: You want some of the liquid to remain. If you decide to freeze the chicken, include some of the liquid in the container.




9 thoughts on “Restaurant Style Mexican Shredded Chicken

  1. Pingback: C is for…. | The Ramblings of an Aspiring Small Town Girl

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