Instructions

• Place the chicken breasts in a medium saucepan and cover with water.
• Bring to a boil, then reduce the heat and simmer for 10 to 12 minutes, or until the chicken reaches 165°F (74°C) in the thickest part.
• Transfer the chicken to a cutting board or bowl. Shred it while warm using two forks.
• Heat the vegetable oil in a skillet over medium heat. Add the onion and cook for 3 minutes, or until soft and translucent.
• Add the garlic and cook for 30 seconds.
• Add the cumin, oregano, chili powder, and salt. Cook for 1 minute, stirring often.
• Add the salsa and stir until warmed through. Add a splash of the chicken cooking liquid if the mixture looks too thick.
• Add the shredded chicken and stir to coat it in the sauce.
• Simmer for 2 to 3 minutes, or until the chicken is warm and juicy.
• Serve in warm tortillas or taco shells with your favorite toppings.