Description
A fast, cheap, and delicious weeknight dinner featuring tender shredded chicken, homemade chipotle lime crema, and fresh toppings, ready in just 20 minutes.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 1 cup chicken broth (low sodium)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup sour cream (full fat)
- 1–2 chipotle peppers in adobo sauce, minced (about 1 tbsp)
- 1 tbsp lime juice (fresh squeezed)
- 2 tbsp cilantro, chopped
- 8 small flour tortillas
- 1 cup shredded cheese (Mexican blend or cheddar)
- 1 can (15oz) black beans, drained and rinsed
- 1 ripe avocado, sliced
- 2 cups lettuce, shredded
- 2 medium tomatoes, diced
Instructions
- Place chicken breasts, chicken broth, and diced onion in a large skillet. Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 12-15 minutes until chicken reaches an internal temperature of 165°F (74°C) and broth is mostly absorbed.
- Remove chicken from skillet and let cool for 2 minutes. Shred chicken using two forks and return to the skillet with any remaining juices.
- Stir in cumin, chili powder, smoked paprika, salt, and pepper. Taste and adjust seasoning.
- In a small bowl, mix sour cream, minced chipotle peppers, adobo sauce, lime juice, and cilantro until smooth. Set aside.
- Warm tortillas by microwaving wrapped in a damp paper towel for 15-20 seconds or heating in a dry skillet for 30 seconds per side.
- Assemble tacos by placing shredded chicken, black beans, cheese, lettuce, tomatoes, avocado, and a drizzle of chipotle lime crema onto warm tortillas.
Notes
Do not overcook the chicken to avoid dryness. Shred the chicken while it is still warm for easier handling. The chipotle lime crema can be made up to 3 days ahead. For a vegetarian version, swap chicken for black beans. To make it gluten-free, use corn tortillas.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos per person w
- Calories: 380
- Sugar: 4
- Sodium: 520
- Fat: 14
- Carbohydrates: 32
- Fiber: 6
- Protein: 28
Keywords: shredded chicken tacos, budget friendly dinner, weeknight meals, chipotle lime crema, fast family meals, easy chicken recipe