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Easy Weeknight Shredded Chicken Tacos

Four soft corn chicken tacos filled with shredded seasoned meat, topped with diced onion and cilantro, served with lime wedges.
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Prepare flavorful shredded chicken quickly on the stovetop for simple weeknight chicken tacos.

Ingredients

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  • 1.5 lb boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 1 small yellow onion, quartered
  • 1 tablespoon taco seasoning
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 12 small corn or flour tortillas
  • Optional toppings: salsa, cilantro, lime wedges

Instructions

  1. Place chicken breasts, chicken broth, onion quarters, taco seasoning, cumin, chili powder, and salt into a large skillet or pot.
  2. Bring the mixture to a simmer over medium-high heat.
  3. Reduce heat to medium-low, cover the skillet, and cook for 15 to 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
  4. Remove the chicken breasts from the skillet and place them on a cutting board.
  5. Use two forks to shred the chicken. Return the shredded chicken to the skillet with the cooking liquid.
  6. Stir the shredded chicken into the liquid and cook uncovered for 2 to 3 minutes, allowing the chicken to absorb the sauce.
  7. Warm the tortillas according to package directions (usually a quick warm in a dry skillet or microwave).
  8. Fill each warm tortilla with the shredded chicken mixture. Serve immediately with your preferred toppings.

Notes

  • For extra flavor, use half chicken broth and half salsa as the cooking liquid.
  • You can prepare the chicken filling up to three days ahead and store it in the refrigerator.
  • If you prefer a spicier taco, add 1/4 teaspoon of cayenne pepper with the other spices.

Nutrition

Find it online: https://tasteportfolio.com/easy-chicken-tacos-quick-recipe/