Shredded Chicken Tacos

🛒 Ingredients

• Chicken breast 150 g · 248 kcal
• Yellow onion 20 g · 8 kcal
• Garlic clove 3 g · 4 kcal
• Canned diced tomatoes 75 g · 14 kcal
• Chipotle in adobo sauce 10 g · 10 kcal
• Chicken broth 50 g · 4 kcal
• Olive oil 5 g · 44 kcal
• Corn tortillas 60 g · 138 kcal
• Fresh cilantro 5 g · 1 kcal
• Red onion 10 g · 4 kcal
• Lime juice 5 g · 1 kcal
• Light sour cream 20 g · 40 kcal
• Cotija cheese 15 g · 60 kcal

👨‍🍳 Instructions

1. Season chicken breasts with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat and sear the chicken on all sides until lightly browned.
2. Add diced yellow onion and minced garlic to the pot, cooking until softened, about 3-5 minutes. Stir in canned diced tomatoes, chipotle in adobo sauce, and chicken broth.
3. Bring the liquid to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the chicken is tender enough to shred easily. Remove chicken from the pot and shred it using two forks.
4. Return the shredded chicken to the pot with the sauce and stir to combine. Simmer for another 5 minutes to allow the flavors to meld.
5. Warm the corn tortillas in a dry skillet or microwave until pliable. Assemble tacos by filling each tortilla with shredded chicken, then topping with fresh cilantro, diced red onion, a drizzle of lime juice, a dollop of light sour cream, and crumbled Cotija cheese.