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