Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tablespoon (15ml) olive oil
  • 1 medium onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 1 teaspoon/5g)
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 1 (4 oz/113g) can diced green chilies
  • 1 cup (240ml) chicken broth
  • 1 tablespoon (15ml) chili powder
  • 1 teaspoon (5ml) ground cumin
  • 1 teaspoon (5ml) smoked paprika
  • ½ teaspoon (2.5ml) garlic powder
  • ½ teaspoon (2.5ml) onion powder
  • ¼ teaspoon (1.25ml) cayenne pepper (optional, for extra heat)
  • Salt and black pepper to taste

Instructions:

  1. Lightly drizzle chicken with olive oil and season with salt and pepper.
  2. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
  3. Stir in diced tomatoes, green chilies, chicken broth, and spice blend. Bring to a simmer.
  4. Gently place chicken breasts into the simmering sauce. Ensure they are mostly submerged. Reduce heat to low, cover, and simmer until chicken is cooked through, about 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
  5. Remove chicken from the pot and place on a cutting board. Use two forks to shred the chicken.
  6. Return the shredded chicken to the pot with the sauce. Simmer for 5-10 minutes to allow the chicken to absorb the flavors. Adjust seasoning to taste.