Ingredients:
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 tablespoon (15ml) olive oil
- 1 medium yellow onion, finely chopped (approx. 1 cup / 150g)
- 2 cloves garlic, minced (approx. 1 teaspoon / 5g)
- 1 tablespoon (15ml) chili powder
- 1 teaspoon (5ml) ground cumin
- ½ teaspoon (2.5ml) smoked paprika
- ¼ teaspoon (1.25ml) cayenne pepper (optional, for heat)
- 1 (14.5 oz / 411g) can diced tomatoes, undrained
- 2 chipotle peppers in adobo sauce, minced (plus 1 tablespoon adobo sauce from the can)
- Juice of 1 lime (approx. 2 tablespoons / 30ml)
- 1/2 cup (120ml) chicken broth
- Salt and freshly ground black pepper to taste
- 12 corn or flour tortillas (6-inch)
- Shredded lettuce
- Diced tomatoes
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Sour cream
- Guacamole
- Salsa
- Chopped cilantro
- Lime wedges
Instructions:
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using) and cook for 30 seconds, stirring constantly, until fragrant.
- Add chicken to the skillet and cook, stirring occasionally, until browned on all sides.
- Add diced tomatoes, chipotle peppers in adobo sauce, adobo sauce from the can, lime juice, and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until chicken is cooked through and tender.
- Use two forks to shred the chicken directly in the skillet.
- Warm tortillas according to package directions. Fill each tortilla with chicken and your favorite toppings.
- Serve immediately with lime wedges.