Step by step

Method

4 steps

1. 1

   Heat 1 tablespoon oil in a wide pot over medium. Cook 1 small sliced onion 4 minutes until soft and starting to turn gold. Stir in 2 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon chili powder, and ½ teaspoon dried oregano for 30 seconds until fragrant — don't burn the spices.

2. 2

   Add 1 can (14 oz) diced tomatoes, 1 cup low-sodium chicken broth, 2 lb boneless chicken thighs or breasts, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. Bring to a simmer, cover, and cook 20–25 minutes until the chicken is cooked through (165°F) and pulls apart easily.

3. 3

   Transfer chicken to a board and shred with two forks. Simmer the sauce uncovered 5–8 minutes until it thickens enough to coat a spoon — you want saucy, not soupy.

4. 4

   Return the shredded chicken to the pot and toss so every strand is coated. Taste for salt. Serve in warm tortillas or over rice with lettuce, avocado, and salsa. You want juicy Mexican shredded chicken in a thick tomato-chile sauce — not dry stringy meat or bland watery broth.