TACO BELL SHREDDED CHICKEN RECIPE RECIPES

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TOP SECRET RECIPES | TACO BELL SHREDDED CHICKEN SOFT TACO



Top Secret Recipes | Taco Bell Shredded Chicken Soft Taco image

In November 2020, Taco Bell said “adios” to several classic items from their menu including Mexican Pizza—one of my long-time favorites—and anything with shredded chicken in it including the chicken soft taco. But teary goodbyes from fans of the tasty spiced chicken can be avoided if we have a good (and easy) recipe to craft a duplicate at home. Since the fast Mexican chain announced the changes several months in advance, I had time to work up a good hack before the tacos were gone forever. After cooking the chicken several ways I settled on poaching the fillets in chicken broth, which kept them moist and added great umami flavor. When the chicken cooled, I shredded it, and added it to a sauce seasoned with spices and lime juice, and flavored with Knorr tomato chicken bouillon.  As the sauce thickens it will reduce and infuse the chicken with flavor, then it’s ready for you to use on tacos, burritos, salads, or whatever. And don't forget the hot sauce! 

Provided by Todd Wilbur

Total Time 1 hours 20 minutes0S

Prep Time 5 minutes0S

Cook Time 1 hours 15 minutes0S

EASY SHREDDED CHICKEN TACOS RECIPE | ALLRECIPES



Easy Shredded Chicken Tacos Recipe | Allrecipes image

This is a great recipe for easy shredded chicken tacos that I've been using for years. Great for a weeknight or a weekend meal!

Provided by SMJ0724

Categories     World Cuisine    Latin American    Mexican

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8 tacos

Number Of Ingredients 11

¼ cup water
1 (1 ounce) packet taco seasoning mix
2 (8 ounce) cans tomato sauce
2 teaspoons white distilled vinegar
2 teaspoons minced garlic
2 teaspoons ground oregano
1 teaspoon ground cumin
½ teaspoon white sugar
2 tablespoons olive oil
2 pounds skinless, boneless chicken breasts
8 taco shells, warmed

Steps:

  • Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
  • Transfer chicken and sauce to a serving bowl and spoon onto taco shells.

Nutrition Facts : Calories 244.3 calories, CarbohydrateContent 15.7 g, CholesterolContent 58.5 mg, FatContent 9 g, FiberContent 1.7 g, ProteinContent 24 g, SaturatedFatContent 1.8 g, SodiumContent 658.8 mg, SugarContent 3.3 g

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