Chicken Tacos a la Melanie

Melt butter in a large Dutch oven or similar large pot and then add chicken breasts. Cook chicken until brown, turning frequently. Shred chicken until fine, preferably in a food processor. Return shredded chicken to pot and add remaining ingredients.

Simmer for 30-45 minutes, stirring occasionally.

Serve in warm, soft taco shells with your choice of toppings, such as lettuce, diced tomatoes, shredded cheese, black olives, sour cream, etc.

Note: Serving size depends on appetites and what you serve with it. I usually serve salsa and chips with it, but the friend I originally created this for has a 20-year-old son who could eat a grocery store and so it just depends.