Mexican Style Shredded Chicken

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 15 minutes

Ingredients

2 pounds chicken breasts

2 tablespoons olive oil

1 tablespoon butter

1/2 cup mild salsa (homemade is best, but Hatch brand has a good salsa)

1 14.5 oz. can diced tomatoes, drained

1/2 cup onion, minced

2-3 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon onion powder

1/2 teaspoon ground chipotle chili pepper

1/2 teaspoon ground oregano

1-1/2 cups chicken broth

1/4 cup cheddar cheese, grated

freshly ground salt and black pepper to taste

Directions

Heat the olive oil and butter in a Dutch oven.

Add the chicken to the Dutch oven and cook on both sides for 2-3 minutes each.

Add the remaining ingredients up to the cheddar cheese.

Bring to a rolling boil, and boil for 3 - 4 minutes.

Reduce heat to a simmer for about 60 minutes. If you chicken is thick and doesn't shred easily, return to the pot and cook it a little longer until it pulls apart easily.

Remove chicken to a cutting board. Using two forks shred the chicken.

Return shredded chicken to the pot and stir in the grated cheddar cheese. Let cook on low for an additional 15-20 minutes to absorb some of the liquid.

Nutrition

• Serving Size: 1
• Calories: 367
• Total Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Cholesterol: 140 mg
• Sodium: 816 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 50 g