Chicken Machaca - cooking recipe

Ingredients

4 boneless skinless chicken breasts
1/2 bell pepper (diced)
1 (10 ounce) can tomatoes and green chilies
1/2 teaspoon Menudo Spice Mix
1 dash chili powder

Preparation

Remove any excess fat from chicken breasts.
Boil chicken and bell pepper for 10-15 minutes, or until easy to tear apart.
Let chicken cool until only warm to the touch, then shred as thin and long as possible.
On medium-high heat in a skillet, cook meat, tomatoes, pepper, and spices about 10 minutes, or until chicken turns slightly tomato colored.
Serve hot with tortillas and beans.