Shredded Mexican Chicken - cooking recipe

Ingredients

4 boneless skinless chicken breasts
1 lime, cut in half
2 teaspoons dried oregano
2 bay leaves
3 cups chicken broth (canned is fine)
2 jalapeno peppers
1 onion, quartered
2 cloves garlic
1 teaspoon chili powder
1/4 cup salsa
2 teaspoons cumin

Preparation

Remove remaining fat and skin from chicken.
Rub lime halves all over chicken and allow to sit to impart flavor.
In a large pot, bring next 6 ingredients to a boil.
Add chicken, reduce heat and simmer until chicken is cooked (about 20 minutes, depending on size).
Meanwhile, mix salsa, cumin and chili powder in a large bowl.
Drain chicken until it is cool enough to handle.
Add chicken to salsa mixture and shred chicken with two forks, stirring to distribute salsa and seasoning.
Add salt and pepper to taste.