SPICY SHREDDED CHICKEN
2 pounds chicken breasts, skinless and boneless
2 cups chicken stock
1/2 cup chopped onion
1 can (28 oz.) crushed tomatoes
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
2 teaspoons black pepper
1 teaspoon salt
In a heavy, medium-size saucepan, bring all ingredients to a boil over medium-high hear. Reduce hear, cover, and let simmer for 15 minutes. Remove lid, and continue to cook, breaking apart chicken and shredding with a wooden spoon or large fork.
Simmer for 10 to 15 minutes more, until most of the chicken is shredded. Serve immediately, or reheat before party.
Makes enough for about 20 tacos.
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