Ingredients
2 chicken breasts
1 cup water
1 chicken bouillon cube
1 bay leaf
1 clove garlic, minced
1 4 oz can diced green chilies
2 tblsp sour cream
1 tsp garlic salt
1/4 tsp oregano
1/4 tsp cumin
1/2 tsp chili powder (decrease to 1/4 tsp for a more mild flavor)
1 tsp lemon or lime juice
Preparation
In a small saucepan, boil water, bouillon, bay leaf, garlic and chicken breasts until cooked. DO NOT add more water! Remove from heat, bay leaf and chicken. Shred chicken and add back to water. Add remaining ingredients and mix well. Serve with warm tortillas, salsa and extra sour cream (if desired).
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