*If starting with cooked chicken skip down to step 3.
1. Place the chicken pieces in the water & broth. Bring up to a boil. Reduce to a low simmer for about 12-18 minutes depending on the size on the chicken pieces. Remove the chicken from the poaching liquid to cool in the fridge uncovered for a few minutes.
2. While the meat cools, increase the heat of the poaching liquid to high and reduce it so there is just a 1/2 cup of liquid remaining.
3. When the chicken is easy to handle (5-10 minutes) using a fork or your clean fingers, tear and shred the chicken off the bone. Add the cumin and chipotle to the reduced poaching liquid. Bring up to medium and toss in the shredded chicken. If using cooked chicken, bring a 1/4 cup of water to a boil, add in the spices and toss in the chicken and simmer until the water is pretty much gone.
4. Warm up the tortillas by wrapping them in foil and placing in an oven or toaster oven heated to 350 for about 5-10 minutes.
5. Stuff the shredded chicken in to the corn tortillas. Top with a squeeze of lime, lettuce, tomatoes, and a few pieces of cilantro. Add any other favorite toppings as well, including sour cream, guacamole, or salsa.
