Cook the chicken breasts in boiling water for about 10 minutes or until they are no longer pink in the center and their juices run clear (165�F). Drain, cool, and shred the chicken.
Cook the tomatillos, jalape�o peppers, and nopales in boiling water for about 5 minutes or until the tender. Drain.
Combine the tomatillos and jalape�o peppers in a blender until smooth; pour into the pot with the shredded chicken and cook over medium heat. Dice the nopales and add to the mixture. Simmer the mixture for about 5 minutes or until completely reheated.
