Salsa Verde Shredded Chicken Tacos

Prep Time: 5-10 minutes | Cook Time: 20 minutes | Serves 4

Ingredients

• 1.25 pounds Boneless, Skinless Chicken Breast
• 6 ounces (1/2 a jar) 1849 All Natural El Dorado Style Chile Verde Salsa
• 2 cups chicken broth (or stock - can also use veggie broth/stock, even water in a pinch)
• 1 Tablespoon olive oil
• 2-3 radishes, thinly sliced
• 1 avocado, sliced or cubed
• Cilantro
• 8-12 taco-size tortillas
• Optional toppings: your favorite hot sauce or cheese!

Instructions

1. Cut chicken breasts in half lengthwise to reduce cooking time.
2. Heat olive oil in a pan on medium-high. Use a pan or bot large enough to hold the chicken and wet ingredients.
3. Place chicken breast pieces in pan and cook for 5 minutes.
4. Flip chicken, add salsa and broth of choice to the pan, cover with a lid and cook for 12-15 minutes or until the internal temperature of the chicken is 165°F. 
5. While the chicken cooks, prep remaining ingredients: thinly slice radishes, avocado, chop cilantro and warm tortillas.
6. Remove the chicken from the pan and shred. There are two ways to do this - you can use two forks to shred the chicken or you can place the chicken in the bowl of your stand mixer. Using the paddle attachment on the stand mixer, lock the tilt-head down (if you have one) and increase the speed to 2. The chicken will be instantly shredded in 15 seconds. If you'd like extra moist chicken, you can add any remaining liquid from the pan to the shredded chicken and toss to combine.
7. Serve family style and allow everyone to build their own tacos!