2poundsboneless skinless chicken breast halves 4-6 breast pieces
3tablespoonscanola oildivided into 1 T and 2 T portions
1mediumwhite onionchopped
4largegarlic clovesminced
3tablespoonsmild chili powder
2teaspoonsground cumin
14ouncescanned tomato sauceabout 1 ½ cups
8cupsSwanson® Chicken Broth2 32 ounce containers
1smalllimejuiced
5cupstortilla strips
Optional:
Shredded lettuce
avocado
radish
cilantro
diced tomatoes
red onions
scallions
Instructions
In a large saucepan or dutch oven over medium-high heat, add 1 tablespoon oil and heat until hot and shimmering.
Add chicken breasts and cook until browned, about 2 minutes per side. Remove chicken and reduce heat to medium.
Add remaining 2 tablespoons oil, onion, garlic, chili powder and cumin. Cook until soft, about 3 minutes.
Add tomato puree and cook while stirring, about 1 minute, being careful not to burn. Stir in chicken broth and add chicken breasts back to the liquid along with any accumulated juices. Bring to a simmer and cook until chicken reaches 165 degrees Fahrenheit. Remove chicken all allow to cool, then shred with two forks or cut into slices.
Add the juice of 1 lime to the broth and season to taste with salt and pepper. Then serve broth with chicken and tortilla strips (and any garnishes) on the side.