Categories: chicken, main dish

Ingredients

• 4 Chicken breasts
• 1 teaspoon Cumin
• 3 tablespoons Chili powder
• 2 Garlic cloves
• 1 medium Onion
• 2 medium peppers, bell
• 3 tablespoons oil
• 1 tomatoes, canned whole or chopped
• 2 cups chicken broth
• Salt to taste
• 12 taco shells, hard or soft tortillas

Directions

1. In four quart pan add chicken breasts. Salt, cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain, saving broth. Set chicken aside to cool.

2. When cooled, take and cut in strips 1/4 by 1 inch. In same pot add oil, sauté` onion, bell peppers, sliced then quarter. Cooking over low heat till lightly sautéed. Add chicken cooking 3 or 4 more minutes.

3. In blender add can tomatoes, chili powder, garlic, cumin, oregano Pour mixture in pan along with 2 cups of broth. Bring to boil, cover and simmer over medium heat about 15 or 20 minutes, salt to taste.

4. For Soft Chicken Taco recipe: Heat oil in skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 10 to 15 seconds; drain.

5. Spoon 2 Tablespoons of the chicken taco meat in center of each tortilla.Fold tortilla over meat; or roll up like an enchilada.

6. Garnish with tomato, lettuce, and cheese. Topped with sour cream and guacamole would be great. Rice and refried beans would complete the plate serving Salsa on the side.

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