These shredded chicken tacos are easy to make, and everyone loves them! Top them with shredded cheese, avocados, lettuce, sour cream, and diced onion, or any of your favorite taco toppings.

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
15 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken breasts in a large pot, cover with water, and bring to a boil over medium-high heat. Cover the pot, reduce heat to medium, and simmer until cooked through and no longer pink in the centers, about 10 minutes. Transfer chicken to a plate and let cool for 15 minutes. Discard cooking water.

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  • Shred cooled chicken with your fingers or 2 forks.

  • Heat oil in a large skillet over medium heat. Add shredded chicken, 2/3 of the salsa, corn, onion, garlic, jalapeno pepper, and cilantro; bring to a simmer. Cook until heated through, about 15 minutes. Spoon into tortillas and top with remaining salsa.

Cook's Notes:

Use any flavor salsa in place of chipotle salsa, if preferred.

To make this vegetarian, use a total of 2 pounds chopped zucchini, yellow squash, and onion in place of the chicken. Add 1 teaspoon of salt and reduce the salsa to 2 1/2 ounces.

Nutrition Facts

306 calories; protein 27.1g; carbohydrates 31.2g; fat 7.6g; cholesterol 58.5mg; sodium 495.7mg. Full Nutrition
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