Pulled Mexican Chicken
Ultra-tender chicken, simmered in a chili-and-herb-spiked tomato sauce until super moist, piled onto soft tortillas, and topped with cheese (and your favorite toppings)! It’s the ultimate family-friendly meal. Plus, the chicken is made in one pot and ready in about 45 minutes.
Talk about a crowd-pleasing meal! This pulled Mexican chicken is perfect for a busy weeknight, and it’s great for game day, birthday parties, or any time you want a sure-fire dish to please a bunch of different people.
What type of seasoning do you need for this pulled Mexican chicken? I seasoned store-bought tomato sauce and broth with chili powder, cumin, cilantro, garlic, and onion – and I grabbed all the flavors from my spice rack. If you want, you can use your favorite taco seasoning instead! Replace my blend of herbs and spices with about 1 1/2 tablespoons taco seasoning.
Can you make this pulled Mexican chicken spicy? Certainly! You can do that a few different ways. First, you can use hot chili powder instead of regular. You can add crushed red pepper flakes to the sauce as it simmers. And/or, you can add hot sauce to the simmering liquid. In my house, I served hot sauce on the side.
How should you serve your pulled Mexican chicken? I served the juicy meat on soft flour tortillas with a bunch of toppings on the side. You can use corn or flour tortillas, and for a completely gluten-free meal, you can serve the chicken in lettuce leaves or over rice.
Pulled Mexican Chicken
Ingredients
- 3 cups chicken broth
- 15- ounce can tomato sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper
- 1 1/2 pounds boneless skinless chicken breasts, tenders, or thighs
Serving Suggestions
- Soft tortillas, corn or flour, warmed if desired
- Shredded Mexican cheese, or cheddar cheese, Monterey Jack cheese, queso fresco, or cheese of choice
- Fresh cilantro leaves
- Chopped green onions
- Hot sauce
Equipment
Instructions
- In a large saucepan, combine the broth, tomato sauce, chili powder, cumin, dried cilantro, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Set the pan over medium-high heat and bring to a low boil. Add the chicken and return to a low boil.
- Cook for 15 minutes, until you can easily shred the chicken with two forks. Shred the chicken into the sauce.
- Reduce the heat to medium and simmer for 5 to 10 more minutes, until the sauce thickens.
- Serve with tortillas and optional toppings.