For marinade/consomé: 

•4-6 chipotle peppers in adobo, chopped 

•1 can rotel

•1/4 c olive oil (add more if needed)

•3 tsp cumin

•2 tsp smoked paprika

•2 tsp garlic salt 

•2 tbsp chili powder

•2 tbsp minced garlic 

•1 tbsp onion powder 

•1 tsp lemon pepper 

•1/2 tsp ground cloves 

•1/2 c fresh lime juice (I used 2 limes)

•1 bunch chopped cilantro (reserve 1/2 for toppings later)

•1 chopped onion (reserve 1/2 for toppings later 

Blend above ingredients until well mixed. 

Chicken: 

•6 thin sliced chicken breasts

•Seasoned salt 

•Garlic powder

Season both sides with seasoned salt & garlic powder 

Put chicken in a gallon sized freezer bag. Add about 1 cup of above marinade. Seal and marinate in the fridge for about 30 minutes. 

Last of the marinade ingredients: 

•1 small can spicy hot V8

•1- 2c of chicken broth or boil 1 c of water and add chicken buillion to make broth (add second cup as needed if marinade gets too thick)

•splash of apple cider vinegar 

Add reminding marinade to a large pot and bring to a simmer over medium heat. Add the above ingredients then cover and simmer at a low medium heat.  Reserve a small amount of the marinade in a saucepan for dipping tortillas later. After chicken is done marinating, place on a foil lined aluminum pan or baking dish and bake at 400 for 35 minutes. One they’re done, shred or slice cooked chicken and add to the simmering marinade. Taste and adjust ingredients if needed. The marinade tends to thicken so you can add more broth or water as needed. 

Tacos: 

•tortillas of choice (we use low carb corn tortillas or yellow corn)

•shredded cheese of choice (we use queso quesadilla cheese)

•remaining chopped onion and cilantro from above)

•avocado oil as needed 

Heat comal over low medium heat. Add avocado oil. Once hot, dip a tortilla in the reserved marinade (or just spread marinade onto tortilla) and heat for a few seconds on each side. Add cheese, chicken, cilantro & onion to one half of the tortilla. Fold tortilla over to make a taco and cook until crispy on both sides. Repeat for the remaining ingredients. This makes about 15-18 tacos depending on how much you fill the tacos. Add guacamole, sour cream, and salsas as desired. Enjoy!