Chicken tacos is such an easy meal that you can feed the entire family! In this taco recipe, we not only shred the chicken…we boil it to make it a super simple way to get ready for Taco Tuesday!
I typically like to “hide” some veggies in my tacos (carrots, riced broccoli or cauliflower) but tonight I opted just for corn. See that tint of yellow in the chicken??? That’s my special surprise with this recipe…stay tuned!
Toppings I like to use on my Chicken Tacos
Salsa - one of my favorite toppings on my taco. Typically, my salsa comes out of the fridge so it gives it a nice cool taste on top of the hot taco.
Greek yogurt - we substitute Greek yogurt for sour cream on our tacos. Whenever we have the option to go a little heaIthier, we take it!
Shredded cheese - can’t forget the cheese on your Taco Tuesday. We like using cheddar but there’s so many options to choose from you really can’t go wrong.
Tomato - even if I’m using salsa, there’s nothing like fresh tomato on my taco.
Refried beans - oftentimes, I’ll add black beans right into my taco meat, but when I don’t I love refried beans for a daily dose of fiber!
Remember that special surprise I mentioned earlier??? Well, here it is…tumeric! I added a tsp of tumeric to the chicken broth when I boiled the chicken. Don’t know how good tumeric is for you? Check out this article to see all of its benefits.
I tried something different this time with my taco seasoning (since I ran out of Chili powder lol). I added 2 tbsp of Lawry’s Seasoned Salt, 2 tsp of cumin powder, 1 tsp of oregano and 1 tbsp of Chia seeds. It was very good!
The one downside to tumeric??? It stains! It actually wound up coming off my dutch oven but my recommendation is to clean everything up quickly before it stains anything you own.
How to boil chicken for shredded chicken tacos
- Pat the chicken breasts (I highly recommend boneless/skinless chicken breasts) dry with paper towels. Season with salt and pepper.
- In a large pot or dutch oven, add the chicken. Add chicken broth until the chicken is completely covered.
- Add 1 tsp of tumeric to the broth.
- Bring to a boil. Drop heat to medium/low and cover. Cook on a low boil for about 1 hour 15 minutes until the chicken’s internal temperature reads 165 degrees (it will easily pull away with a fork too just to double check).
Tools I used in this recipe:
- All-Clad Stainless Steel Fry Pan
- Lodge 7.5 Quart Dutch Oven
- KP Kitchen Measuring Cups/Spoons
- Simply Organic Ground Tumeric
- Lawry's Seasoned Salt
Shredded Tumeric Chicken Tacos
- 2 lb chicken breasts
- 15 oz corn canned
- 1 tsp tumeric
- 3 cup chicken broth low-sodium; more if needed
- Pat the chicken dry with paper towels and season with salt and pepper. In a large pot or Dutch oven, add the chicken, chicken broth, and turmeric. Bring to a boil, lower heat to a slow boil and cover the pot. Boil for 1 hour 15 minutes. Chicken should be 165 degrees internal temperature when done. Set chicken broth aside.
- When chicken is done - with two forks, start shredding the chicken.
- Heat 2 tbsp of olive oil In a large pan. When heated, add the shredded chicken, corn, and seasoning. Add 1 ladle of chicken broth at a time to ensure the chicken is moist. Cook until chicken is heated through.
- Serve hot in hard of soft taco with your favorite toppings!