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1
In four quart pan add chicken breasts. Salt, cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain, saving broth. Set chicken aside to cool.
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2
When cooled, take and cut in strips 1/4 by 1 inch would be great. In same pot add oil, saute` onion, bell peppers, sliced then quarter. Cooking over low heat till lightly sauteed. Add chicken cooking 3 or 4 more minutes.
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3
In blender add can tomatoes, chili powder, garlic, cumin, oregano Pour mixture in pan along with 2 cups of broth. Bring to boil, cover and simmer over medium heat about 15 or 20 minutes, salt to taste.
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4
For Soft Chicken Taco recipe: Heat oil in skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 10 to 15 seconds; drain.
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5
Spoon 2 Tablespoons of the chicken taco meat in center of each tortilla.Fold tortilla over meat; or roll up like an enchilada.
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6
Garnish with tomato, lettuce, and cheese. Topped with sour cream and guacamole would be great. Rice and refried beans would complete the plate serving Salsa on the side.
