In a small bowl, mix together chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper to create the taco seasoning.
Heat olive oil in a large skillet over medium heat.
Add the chicken breasts to the skillet and sprinkle the taco seasoning evenly over both sides.
Pour the chicken broth into the skillet.
Cover and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the skillet and shred it using two forks.
Return the shredded chicken to the skillet and stir to coat with the remaining liquid and seasoning. Cook for an additional 2-3 minutes to absorb flavors.
Allow the chicken to cool completely before portioning into freezer-safe containers or bags.
To assemble tacos after freezing and reheating, warm the corn tortillas in a dry skillet or microwave.
Fill each tortilla with shredded chicken, shredded cheddar cheese, shredded lettuce, diced tomato, and chopped cilantro.
Top with a dollop of sour cream and a squeeze of fresh lime juice.
Serve immediately.