Directions

1. Place chicken breasts in a saucepan and cover with water. Bring to a boil over medium heat, then simmer until no longer pink, 10 to 12 minutes.
2. Transfer chicken breasts to a bowl. Allow to cool, then shred with the mixer.
3. Heat vegetable oil in a saucepan over medium heat. Add onion and cook until translucent, 2 to 3 minutes.
4. Stir in shredded chicken, tomato sauce, cumin, and chili powder.
5. Bring to a boil, then reduce heat to low and simmer until chicken is hot and flavors have blended, about 3 minutes.