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A bowl of juicy Mexican Shredded Chicken garnished with fresh cilantro and lime wedges

Mexican Shredded Chicken

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 220
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken breasts
  • 1 medium white onion, finely diced
  • 3 cloves garlic , minced
  • 1 cup low -sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh cilantro, chopped

Method
 

  1. Place chicken breasts in a heavy-bottomed pot or Dutch oven.
  2. Whisk together chili powder, cumin, paprika, oregano, salt, and pepper in a small bowl.
  3. Evenly coat the chicken breasts with the spice rub.
  4. Add the diced onion, minced garlic, canned tomatoes (including liquid), and chicken broth to the pot.
  5. Bring the mixture to a simmer over medium heat, then reduce heat to low and cover.
  6. Cook for 25 to 30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  7. Transfer the chicken to a clean work surface and shred using two forks.
  8. Return the shredded chicken to the pot with the cooking juices.
  9. Stir in the lime juice and fresh cilantro before serving.