Description
This flavorful chipotle shredded chicken is perfect for tacos or served over rice.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1 lbs)
- 4 cloves fresh garlic, minced
- 1 medium yellow onion, diced
- 1 can (14 oz) fire-roasted tomatoes
- 2–3 chipotle peppers in adobo sauce (to taste)
- 1 tsp ground cumin
- 1 cup low-sodium chicken broth
- Fresh cilantro (for garnish)
Instructions
- Place chicken breasts in a pot, cover with water, and bring to a gentle boil. Simmer for 15-20 minutes until cooked through.
- In a skillet, heat olive oil and sauté onions and garlic until soft and translucent (about 5 minutes).
- Stir in tomatoes, chipotle peppers, cumin, salt, and pepper; cook for an additional 3 minutes.
- Remove cooked chicken from the pot and shred it using two forks.
- Add shredded chicken to the skillet with the tomato mixture and stir in chicken broth. Simmer on low heat for about 10 minutes.
- Garnish with fresh cilantro and serve in tacos or over rice.
Notes
- This dish can be made ahead of time and reheats well.
- Adjust the amount of chipotle peppers to match your spice preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg