This Easy Shredded Mexican Chicken is a tasty way to enjoy a little spice! With just chicken, taco seasoning, and salsa, you’ll have a flavorful dish ready in no time.
You’ll love how simple this recipe is! I like to serve it in tacos or on nachos. Just imagine the melted cheese on top—yum! It’s a hit every time I make it!
Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for shredding. If you’re looking for a quicker option, cooked rotisserie chicken works too! Just add it towards the end to warm through.
Onion: I use yellow onions for their sweetness, but white onions are also fine if you prefer a sharper flavor. Red onions can work too for a bit of color and taste.
Spices: Cumin and chili powder are key! You can use taco seasoning instead of measuring these spices separately. It will add a nice flavor too!
Lime Juice: Fresh lime juice brightens the dish beautifully. If you can’t get fresh limes, bottled lime juice will work, but fresh tastes best.
Cilantro: This adds a fresh touch, but if you’re not a fan, it can be skipped or replaced with parsley for a different flavor.
How Do I Ensure My Chicken Stays Moist and Flavorful?
Keeping the chicken juicy is all about the cooking process. Start by sautéing the onions and garlic in oil to develop flavor, then combine with spices. Next, don’t skip on the chicken broth—it keeps the chicken moist as it simmers. Always cover the pot, as this retains steam and flavor.
- Cook chicken over low heat to avoid drying it out—check that it reaches 165°F for perfect doneness.
- Shred the chicken gently; mixing it back into the sauce helps it soak up more flavor.
Easy Shredded Mexican Chicken
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 cup chicken broth
- Juice of 2 limes
- Fresh cilantro, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25-30 minutes to cook. In total, you will need around 40 minutes to make this flavorful shredded Mexican chicken. Perfect for a busy evening or meal prep for the week!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Start by heating the olive oil in a large skillet or pot over medium heat. Once hot, add the finely chopped onion. Sauté the onion for about 5 minutes, stirring occasionally, until it becomes softened and translucent. Next, add the minced garlic and cook for another 1-2 minutes, making sure not to let it burn.
2. Add the Spices:
Now it’s time to add flavor! Stir in the ground cumin, chili powder, smoked paprika, salt, and black pepper into the onion and garlic mixture. Mix everything well to ensure that the spices coat the onions and garlic evenly, allowing them to release their flavors.
3. Cook the Chicken:
Place the chicken breasts into the pot, making sure they are surrounded by the sautéed mixture. Pour in the chicken broth and squeeze the juice of the two limes over the chicken. Bring everything to a gentle simmer, then cover the pot and reduce the heat to low. Cook for 15-20 minutes, or until the chicken is cooked through and tender.
4. Shred the Chicken:
Once the chicken is fully cooked, carefully remove it from the pot and place it onto a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back to the pot and mix well with the tasty sauce.
5. Final Touches and Serve:
Adjust the seasoning if needed, adding more salt or spices according to your taste. Let the chicken cook for an additional 5 minutes to blend the flavors together. When ready, serve the shredded chicken warm, garnished with fresh cilantro and lime wedges. Enjoy it in tacos, burritos, or as a main dish!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking! A safe way to do this is by placing it in the refrigerator overnight. If you’re short on time, you can also use the quick method of submerging the sealed chicken in cold water for about an hour until thawed. Cooked chicken that’s been frozen may also yield slightly different textures, so pairing it with extra sauce can help.
What If I Don’t Have Chili Powder?
No worries! If you’re out of chili powder, you can substitute it with a combination of 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, and 1 teaspoon of ground cumin. This will give your chicken a spicy and flavorful kick similar to chili powder!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the shredded chicken for longer storage; just ensure it’s in a tightly sealed container or freezer bag. When you’re ready to eat, thaw in the refrigerator overnight and reheat on the stove over low heat, adding a splash of chicken broth to keep it moist.
Can I Add Other Ingredients or Veggies?
Absolutely! Feel free to toss in chopped bell peppers, corn, or black beans during the cooking process for added flavor and nutrition. Just remember that if you’re adding extra veggies, you might want to cook them a little longer at the beginning to ensure they’re tender when the chicken is done.
