Chicken Tacos

I love tacos...mainly soft tacos from Chipotle.  My neighbor and I take the kids there every other week - sometimes more than that.  We don't even have to ask where the other wants to go to lunch...it is always the same because we both like it and the kids, 5 between us, can get something they like and I can get out of there for about $9 on a good day.  Also, they play the music loud enough that no one looks at us twice even with our entourage.
I always get the soft taco and I always make mine the same...rice, beans, carnitas, extra corn salsa, cheese, lettuce, and sour cream.  So when we have tacos at home I always try to recreate my favorite combination.  I've made many tacos at home...but this rendition is right at the top of the list and the closest one to my usual.

Chicken Tacos - serves 4
3 chicken breasts
4 medium ripe tomatoes, chopped or 1 can diced tomatoes
1 small onion, chopped
1 clove garlic, minced
1 cup chicken broth
2 heaping teaspoons chili powder
1 teaspoon cumin
1 bay leaf
salt and pepper
In a medium pot heat a tablespoon olive oil and cook chicken until lightly browned on both sides.   Remove from pan and add onions and garlic.  Cook until softened and translucent.  Add tomatoes and cook an additional 3-5 minutes.  Add all remaining ingredients and simmer for 30 minutes.  Remove chicken breasts, shred, and return to pan.
* I have also used leftover cooked chicken or meat from a rotisserie chicken...it works beautifully...just add it in after the tomatoes have softened.

Rice
1 cup jasmine rice
2 cups water
1 Tablespoon butter
juice of 1 lime
salt
Add all ingredients to a small saucepan and bring to a boil.  Turn heat down to low and simmer for 20 minutes.  Remove from heat and fluff with a fork.  Add a handful of chopped cilantro or parsley for a nice hit of fresh herb flavor.

Pinto beans
I love pinto beans on my taco.  For an easy fix use a can of pinto beans and heat with a teaspoon of cumin and a little extra salt and pepper mixed in.