Shredded Chicken Tacos with Chipotle and Avocado

Ingredients:
• 1 yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon of cumin
• 1 teaspoon of smoked paprika
• 1 chipotle chili in adobo, seeds removed, minced
• 24 ounces of chicken breast, boneless, skinless, trimmed
• 14 ounces (1 can) of low-sodium chicken broth
• 16 corn tortillas
• 2 avocados, sliced thinly
• 1 lime
• ½ cup of Cotija cheese

Directions

1. Place a large pot over medium heat. Add ¼ cup water, onions, garlic, cumin,
   paprika, and chili and sauté for about 5 minutes. Add the chicken and broth.
   Bring to a boil and then reduce to a simmer. Cover and simmer for 25
   minutes. Flip the chicken halfway through.
2. Remove the cooked chicken from the pot and place on a cutting board to cool
   slightly. Raise heat to medium-high and reduce the liquid in the pot to a
   sauce-like consistency, about 5 minutes. Shred the chicken breast with a
   fork and return to the pot. Remove the pot from heat and return the chicken
   to the pot to toss with the sauce.
3. To serve, heat the tortillas one at a time in a dry pan over medium heat,
   spinning the tortilla until warm. Top each with 2 tablespoons chicken, 2
   slices avocado, a squeeze of fresh lime, and a sprinkle of cotija cheese.
4. Handy Hint: Heating store-bought tortillas before serving gives them the
   same comforting warmness of freshly made ones. As you heat the tortillas
   individually, slide them on a plate, stacking as you add more, and cover
   with a damp paper towel to keep them warm.

Cody C/for PhillyVoice

Nutrition Information (per serving: 1 taco):
Calories: 302.8
Fat: 15.7g
Saturated fat: 4.5g
Polyunsaturated fat: 1.2g
Monounsaturated fat: 5.7g
Cholesterol: 58.8mg
Sodium: 428mg
Carbs: 17.8g
Fiber: 3.3g
Protein: 25.9g

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