Chicken tacos

2 large chicken breasts
2 Tbsp olive oil
1 onion, diced
1/2 tsp kosher salt
1 15 oz can pinto beans, drained and rinsed
1 4 oz diced green chiles
1 tsp kosher salt
A few grinds black pepper
3/4 tsp garlic powder
1/2 tsp cumin
1/4 tsp chile powder
Corn tortillas for serving

In a large pot of boiling water, boil chicken breasts until cooked through, about 15 minutes. Remove chicken from water and set aside to cool. Once cooled, shred chicken into bite-size pieces, discarding fat. Set shredded chicken aside.

In a large skillet over medium high heat, add olive oil. Once oil runs quickly in the pan, add onion and 1/2 tsp salt. Saute onion until softened and lightly browned. Add shredded chicken, pinto beans, green chiles, 1 tsp salt, pepper, garlic powder, cumin and chile powder. Gently stir to combine, being sure to not smash the beans. Cook until beans are heated through, stirring occasionally, about 5 minutes.

Serve chicken in tacos shells with tacos toppings. We've also used fresh flour tortillas.

We put shredded lettuce, cheese, salsa, tomatoes ,sour cream on as toppings.

I also had it sit on the stovetop on low heat for about 10 minutes while we were waiting for the husband to get home and put a splash of chicken broth in the bottom so that the chicken would be tender. Yum