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1. Heat canola oil in a large saucepan over medium heat. Add white onion, garlic, fresh ground black pepper, and oregano.
2. Cook until onion is crisp-tender.
3. Add chicken broth, reserved tomato juice, and chicken breasts.
4. Cover saucepan; simmer chicken until no longer pink and cooked through.
5. Remove chicken to plate and allow to cool.
6. Add tomatoes, chipotle peppers, cinnamon stick, and star anise to the saucepan. Cook until liquid has reduced in half.
7. Shred chicken with a fork.
8. Return chicken to the saucepan and heat through.
9. Remove cinnamon and star anise from saucepan.
10. Warm the corn tortillas.
11. Spoon chicken across center of tortilla.
12. Sprinkle Monterrey Jack cheese, shredded lettuce, and cilantro over chicken and top with sour cream. |
