Sarah s Easy Shredded Chicken Taco Filling

1 pound skinless, boneless chicken breast halves

2 teaspoons vegetable oil

1 tablespoon minced onion

1 pinch ground cumin

1 pinch chili powder

¼ cup tomato sauce

Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.

Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.

Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.

Mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil.

Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.