Chicken Soft Tacos with Black Bean Salsa Recipe

• 4 five-ounce boneless, skinless chicken breast halves
• 2 cups fat-free low-sodium canned chicken broth
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1 can black beans, rinsed and well drained
• 1/2 cup chopped tomatoes
• 1/4 cup chopped onions
• 1/4 cup chopped cilantro
• 1 lime
• Salt and pepper
• 8 corn tortillas

1. Remove excess fat from chicken.
2. Bring broth with chili powder, cumin and oregano to a boil.
3. Add chicken, reduce heat and poach, uncovered, until chicken is opaque throughout about 8 to 10 minutes.
4. Remove from stove and cool in poaching liquid.
5. When cool shred the breast meat.
6. For salsa mix beans, corn, tomatoes, onions and cilantro together.
7. Squeeze lime over salsa and season with salt and pepper.
8. Heat tortillas in the microwave or on the stove top.
9. Place shredded chicken in the tortillas and top with salsa.
10. Makes 8 tortillas

fiveounce, chicken broth, chili powder, ground cumin, oregano, black beans, tomatoes, onions, cilantro, lime, salt, corn tortillas

Taken from cookeatshare.com/recipes/chicken-soft-tacos-with-black-bean-salsa-44665 (may not work)