Shredded Chicken Tacos with Hatch Chile Cream Cheese, Corn, and Fresh Salsa
4 boneless, skinless chicken breasts
3/4 cup chicken broth
Salt and Pepper
Terrapin Ridge Farms Hatch Chile Cream Cheese
Fire Roasted Canned Corn (rinsed)
Fresh salsa or diced tomatoes
Tortillas (hard or soft)
Cook chicken in a crockpot or pressure cooker with the chicken broth.
With 2 forks, tear the chicken into shreds.
Spread a thick layer of Hatch Chile Cream Cheese onto the taco shell.
Add the shredded chicken, rinsed can corn, and salsa on top. You can also add any other toppings you love!