Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tsp olive oil
- 1/2 onion (sliced)
- 2 cloves garlic (minced)
- 2 Roma tomatoes (chopped)
- 1/2 cup tomato puree (no added sugar)
- 1 chipotle pepper in adobo (or to taste)
- 1/2 cup low-sodium chicken broth
- 1/2 tsp oregano
- 1/2 tsp cumin
- Salt & pepper to taste
Instructions:
- Cook the Chicken: Boil the chicken breasts until fully cooked (about 15 minutes). Shred and set aside.
- Make the Sauce: Heat olive oil in a pan, sauté the onion until soft. Add garlic, tomatoes, and cook for 5 minutes.
- Blend: Blend the cooked tomatoes, tomato puree, chipotle, broth, oregano, and cumin until smooth.
- Combine: Pour the sauce into the pan, add shredded chicken, and simmer for 10 minutes. Adjust seasoning.
- Serve: Enjoy in corn tortillas with avocado and fresh cilantro, or over a bed of lettuce for a low-carb option!
