Ingredients:

  • 2 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1-2 chipotle peppers in adobo sauce, minced
  • 1 cup chicken broth
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant.
  3. Add diced tomatoes (undrained) and minced chipotle peppers in adobo sauce. Stir to combine.
  4. Add chicken breasts and chicken broth to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through and easily shreds with a fork. Internal temperature should reach 165°F (74°C).
  5. Remove chicken from the pot and place on a cutting board. Shred with two forks (or use a stand mixer).
  6. Return shredded chicken to the pot with the sauce. Stir in lime juice. Simmer uncovered for 5-10 minutes to allow the flavors to meld and the sauce to thicken slightly.
  7. Season with salt and pepper to taste. Garnish with fresh cilantro (if using). Serve hot.