Friday, March 14, 2008

Salsa Chicken Tacos

Salsa Chicken Taco’s


  • 2 boneless, skinless chicken breast halves
  • 1 small can(4 ounce) of tomato sauce
  • 1/4 cup salsa
  • 1 (1.25 ounce) package of low sodium taco seasoning mix
  • 1 teaspoon ground cumin (I never use this because I never have it)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • hot sauce to taste


  1. Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
  2. With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

I have made this in the crock-pot and it came out great. I just added 1 cup of water and bumped up the salsa to a whole jar to make sure it did not dry out.

I serve it with corn or flour tortilla’s depending on what I have, with all the regular taco fixin’s.

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