Name: Shredded Chicken Salsa Tacos
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Skinless, boneless chicken breasts - 2 pounds; Olive oil - 1 tablespoon; Chipotle salsa, divided - 1 (10 ounce) container; Frozen corn - ¼ cup; Chopped onion - 3 tablespoons; Garlic, minced - 2 cloves; Jalapeno pepper, seeded and minced (Optional) - ½; Chopped fresh cilantro - 1 tablespoon; Flour tortillas - 8 (8 inch)

Ingredients for - Shredded Chicken Salsa Tacos

1. Skinless, boneless chicken breasts 2 pounds

2. Olive oil 1 tablespoon

3. Chipotle salsa, divided 1 (10 ounce) container

4. Frozen corn ¼ cup

5. Chopped onion 3 tablespoons

6. Garlic, minced 2 cloves

7. Jalapeno pepper, seeded and minced (Optional) ½

8. Chopped fresh cilantro 1 tablespoon

9. Flour tortillas 8 (8 inch)

How to cook deliciously - Shredded Chicken Salsa Tacos

1 . Stage

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.

2 . Stage

Shred cooled chicken with your fingers or 2 forks.

3 . Stage

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.