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.
Ingredients:
- 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
Instructions
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.
The Ramblings of an Aspiring Small Town Girl 