Serves 8

Ingredients

• 3 medium chicken breasts
• 1 teaspoon olive oil
• 1 ½ cup yellow onion, sliced thin
• 2/4 cup green pepper, sliced thin
• 1 28oz can diced tomatoes, (preferably San Marzano)
• 2 teaspoons garlic, minced
• 1 Tablespoon taco seasoning
• 1 Tablespoon ketchup
• 2 teaspoon balsamic vinegar
• 16 soft corn tortillas

Directions

1. Fill a large pot 3/4 full with water, cover and bring to a boil over high heat. Gently place chicken breasts into the boiling water, cover and turn off the heat. Allow the chicken to cook for 40 minutes.
2. Add olive oil to a large pot over medium/high heat. Stir in onions and pepper, sauté for about 4 minutes, stirring occasionally.
3. Add the tomatoes, garlic, taco seasoning, ketchup and vinegar, stir.
4. Remove the cooked chicken from the water and shred with a fork. Place shredded chicken in with the tomato and onion mixture.
5. Lightly simmer for up to 2 hours or place in a crock pot on low until ready to serve.
6. Place chicken and veggies on a tortilla and serve with your favorite toppings.

Toppings:
Salsa, cheese, hot sauce, sour cream

Tags: Chicken, cinco de mayo, dinner, fiesta chicken tacos, mexican, Q13, recipe, Supper, taco