Ingredients
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- 2 Tbsp. vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, sliced
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1 (15 oz.) can crushed tomatoes
- 1–3 chipotle peppers in adobo sauce, minced
- 1/2 cup unsalted chicken broth
- 3 cups cooked, shredded chicken*
Instructions
- Heat oil in a large skillet over medium heat. Add onion and sauté until softened, 4-5 minutes.
- Add the garlic and cook while stirring for 30 seconds.
- Add the oregano, thyme, cumin, and salt. Cook for 2 minutes, stirring often.
- Add the tomatoes, chipotles in adobo, and broth. Increase heat to medium-high and stir often until it comes to a boil. Reduce to a low simmer and cook stirring occasionally, for 10 minutes.
- Transfer the tomato mixture to a blender and blend until smooth. Make sure the blender is vented so that the mixture doesn’t explode – see my tips in the notes** below.
- Return the blended mixture to the skillet and add the shredded chicken. Simmer for 3-4 minutes to warm it through. Taste and add more salt if desired.
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Notes
*If your chicken is not already cooked, here’s my recipe for Pulled Chicken. It uses chicken thighs or a combo of chicken breasts and thighs. There are instructions there for making pulled chicken in the oven, slow cooker, and Instant Pot.
**To prevent injury or mess when blending hot ingredients: Only fill the blender halfway; Remove the center cap of the blender lid; Cover the lid with a kitchen towel.