Place the chicken breasts (or thighs), halved onion, smashed garlic, cumin, chili powder, salt, and pepper in a medium saucepan or pot. Pour in the chicken broth to just cover the chicken. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and simmer for 12–15 minutes (internal temperature 165°F / 74°C).

Shred and season

Remove the chicken to a cutting board and shred with two forks or a mixer. Return the shredded chicken to the pot with 2–3 tablespoons of the remaining cooking liquid to keep it moist. Stir in lime juice and a teaspoon of oil to finish. Taste and adjust salt and pepper as needed.

Protein - Taco Beef (alternative)

Heat 1 teaspoon oil in a skillet over medium-high heat. Add the chopped onion and cook until softened, about 3 minutes. Add the ground beef and break up with a spatula. Cook until mostly browned, about 5–7 minutes.

Sprinkle in chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Add 1/4 cup water, stir to combine, and simmer for 3–4 minutes until the seasoning is absorbed and the mixture is slightly saucy. Taste and adjust seasoning. Keep warm until serving.

Vegetables & Cheese

While the protein cooks, heat 1 tablespoon butter or oil in a skillet over medium heat. Add sliced bell peppers and sliced onion, season with 1/4 teaspoon salt and a pinch of pepper. Sauté, stirring occasionally, until softened and edges are lightly caramelized, 6–8 minutes. Reduce heat if vegetables brown too quickly.

If assembling plated portions or tacos, sprinkle shredded cheddar-jack over the hot protein or vegetables for 30–60 seconds to gently melt before serving.

Sides & Garnishes

Divide sour cream and salsa into small ramekins or spoon directly onto plates as side portions (about 2 tablespoons sour cream and 2 tablespoons salsa per serving).

Garnish finished plates with chopped cilantro and lime wedges, if using.

Warm tortillas in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–8 minutes if serving as tacos. Alternatively, serve over rice.

Assembly & Serving

To serve (per person): place a portion of shredded chicken (about 1/3 lb if single-protein) or 1/3 lb taco beef onto a plate or tortillas. Top with sautéed peppers and onions, then sprinkle 1/3 cup shredded cheddar-jack (or to taste) so it melts from the heat. Offer sour cream and salsa on the side and garnish with cilantro and a lime wedge.

Leftovers: refrigerate cooled protein and vegetables in separate airtight containers for up to 4 days. Reheat gently on the stove or in a microwave with a splash of water or broth to restore moisture.