| Fast Prep

shredded chicken tacos with fire-roasted tomato sauce

prep: 25 minutes | cook: 35 minutes | MAKES: 8 servings (2 tacos each)

• 1 Tbsp. vegetable oil
• 2 lb. skinless, boneless chicken thighs
• 1 14.5-oz. can fire-roasted diced tomatoes, undrained
• 1 fresh jalapeño chile pepper, stem removed and halved (tip)
• 3 cloves garlic, peeled
• 2 Tbsp. ground ancho chile pepper, chili powder, or chipotle chile pepper (see tip below)
• 1 Tbsp. ground cumin
• ½ tsp. salt
• 16 6-inch corn or flour tortillas, warmed
• Guacamole, pico de gallo, snipped fresh cilantro, sliced radishes, and/or lime wedges (optional)

1. In a 4- to 6-qt. pot heat oil over medium heat. Brown the chicken thighs, half at a time, in the hot oil, turning once. Return all the chicken to the pot. Meanwhile, for sauce, in a blender combine the next six ingredients (through salt); cover and blend until smooth. Pour sauce over chicken in pot. Bring to boiling; reduce heat. Simmer, covered, about 35 minutes or until chicken is very tender.

2. Transfer chicken to a bowl. Shred chicken using two forks. Add sauce from pot to shredded chicken to moisten. Serve chicken in tortillas with, if desired, guacamole, pico de gallo, cilantro, radishes, and/or lime wedges.

SLOW COOKER DIRECTIONS: Prepare sauce as directed; pour into a 3½- or 4-qt. slow cooker. Add chicken thighs; stir to coat. Cover and cook on low 5 to 6 hours or on high 2½ to 3 hours. Continue as directed in Step 2.

PER SERVING: 271 cal., 8 g fat (1 g sat. fat), 106 mg chol., 414 mg sodium, 24 g carb., 4 g fiber, 4 g sugars, 25 g pro.

Heat booster

For more heat and a hit of smoky flavor, use ground chipotle chile pepper instead of ancho chile pepper in the sauce.