Tex-Mex

Tex-Mex

Take 4-5 chicken breasts and put in a crock pot with enough water to cover chicken. Add a few chicken bullion cubes and cook until done. (about 4 hrs on high, 6-8 on low.) Take chicken out and shred, drain water, return chicken to crock pot and add:

1 T paprika
1 tsp cayenne pepper (or less, depending on your heat tolerance)
1 tsp pepper
1 tsp oregano
1 T salt
1 T garlic powder
1 tsp sugar
1 bunch green onions, finely chopped
2 c chopped onion
1 c chopped cilantro
4 c tomatoes, chopped
2 c tomato juice
2 c water
jalapenos ( 1 tsp canned or fresh to taste)

Cook 1-2 more hours until heated through. Serve with lime slices, jack cheese, sour cream and tortilla chips, or roll into a tortilla burrito style.