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Quick Mexican Chicken

As a mom of three busy kids, I am always looking for quick, easy recipes. One of our go-to favorites is this shredded Mexican chicken. It only takes a little time but adds a lot of flavor! We love to put it on tacos and even salads. The possibilities are endless!

Serves 4


  • 2 cups chicken broth
  • 3 boneless, skinless chicken breasts
  • 1 can mild green chilies
  • ½ cup salsa


  1. Place broth and chicken in a pot and bring to a boil.
  2. Turn down to a simmer and add green chilies.
  3. Stir occasionally until chicken is cooked through, approximately 15-20 minutes.
  4. Remove chicken and shred with two forks on a cutting board.
  5. Place chicken back into pot with chilies and broth and add salsa.
  6. Heat and serve.

Nutrition facts

Per Serving

calories: 181

carbohydrates: 4.7g

protein: 21.6g

fiber: 0.7g

fat: 7.5g

sugars: 3.7g

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original.