Ingredients
Scale
- 1.5 lb boneless skinless chicken breasts
- 4 medium tomatoes
- 4 tablespoons olive oil
- 1 white onion, sliced
- 12 oz can chipotle peppers in adobo sauce
- 4 cloves garlic
- 1.5 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried Mexican oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried marjoram
Instructions
- Cook the Chicken: Boil chicken breasts in water seasoned with salt until cooked through (about 15 minutes). Shred the chicken once cooled.
- Prepare the Tomatoes: Simmer tomatoes in water until soft (about 8 minutes), then peel and set aside.
- Sauté Onions: In a skillet, heat olive oil and sauté sliced onions until translucent (5-6 minutes).
- Blend Ingredients: Blend peeled tomatoes, garlic, chipotle peppers, salt, and black pepper until smooth.
- Combine Sauce Ingredients: Pour the blended mixture into the skillet with onions; stir in seasonings.
- Simmer Sauce: Let sauce simmer on low heat for 8-10 minutes until thickened.
- Combine Chicken & Sauce: Add shredded chicken to the skillet; stir well to coat and heat through for another 1-2 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 290
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg