Chopped Chicken Tacos

We love Mexican food in our house. When I say love, I mean LOVE. At least once, sometimes twice and even three times a week we will have some form of Mexican food. I'm not talking about Taco Bell either. I'm talking good homestyle tacos, burritos, and enchiladas. Fresh ingredients, prepared quickly and simply, and served with a side of guacamole. What could be better?

For this recipe, I start off by boiling chicken with some herbs, but you could also use a rotisserie chicken if you wish to cut down the time it takes to get this on the table. Additionally, you can cook the chicken one day when you have the time and refrigerate it for later use.

As far as toppings go, use what you like. Lettuce, tomato, cheddar cheese, sour cream, guacamole, olives, and onion are all good. Or go simple and just use queso fresco and a little salsa (red or green). Any way you go, your heading to Mexico.

Chopped Chicken Tacos

4 boneless skinless chicken breasts

1 onion

2 cloves garlic

6-8 sprigs cilantro
1 tsp salt
1 Tbsp oil

1 serrano pepper, minced

1 green bell pepper, diced

1 tsp cumin
1 tsp chili powder
1 cup chicken broth or cooking liquid from chicken (step 1 below)
Juice of 1 lime
3 Tbsp fresh cilantro, chopped

Place chicken breasts in large pot or Dutch oven. Add 1/2 of the onion, along with all the garlic, cilantro sprigs, and salt. Add enough water to cover chicken. Bring to a boil, reduce heat, and simmer for 30 minutes, or until chicken is cooked.





Remove chicken and cool slightly. Chop chicken roughly. Meanwhile, dice remaining half of the onion. In large skillet, saute onion, serrano, and bell pepper over medium low heat until softened (about 4 minutes). Stir in cumin, chili powder, and chopped chicken.




Add chicken broth. Bring to a boil, reduce heat and simmer 5 minutes, or until liquid is absorbed. Add lime juice and cilantro; stir. Serve on corn or flour tortillas, or as a topping for a chicken taco salad.