Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups fresh green chilies (mild or spicy)
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 cup fresh cilantro, chopped
- 4 cups low-sodium chicken broth
- Juice of 1 lime
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté until fragrant (about 5 minutes).
- Add chicken breasts and chopped green chilies; cook until chicken starts to brown (5-7 minutes).
- Pour in chicken broth, scraping any bits from the pot. Stir in cumin, oregano, salt, and pepper; bring to a gentle boil.
- Reduce heat; let simmer uncovered for 20-25 minutes until chicken is cooked through.
- Shred the chicken using two forks and return it to the pot with cilantro and lime juice; stir well.
- Serve hot with extra cilantro or lime if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg