Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 medium onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 (15 ounce/425g) can diced tomatoes, undrained
  • 2 chipotle peppers in adobo sauce, minced (plus 1 tbsp adobo sauce from the can)
  • 1 tsp (5ml) chili powder
  • 1/2 tsp (2.5ml) cumin
  • 1/4 tsp (1.25ml) smoked paprika
  • Salt and black pepper to taste
  • 1/2 cup (120ml) chicken broth (low sodium)
  • 1 large bag (10-12 ounces/280-340g) tortilla chips (restaurant-style are best)
  • 3 cups (300g) shredded cheddar cheese (or a blend of cheddar and Monterey Jack)
  • 1/2 cup (120ml) sour cream
  • 1/2 cup (120ml) guacamole (store-bought or homemade)
  • 1/4 cup (60ml) sliced jalapeños (optional)
  • 1/4 cup (60ml) chopped fresh cilantro

Instructions:

  1. Heat olive oil in a large skillet. Add onion and cook until softened. Add garlic and cook until fragrant.
  2. Add chicken breasts to the skillet. Brown on both sides. Stir in diced tomatoes, chipotle peppers, adobo sauce, chili powder, cumin, smoked paprika, salt, pepper, and chicken broth.
  3. Bring to a simmer, cover, and cook for 20-25 minutes, or until chicken is cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and shred using two forks. Return the shredded chicken to the sauce in the skillet and simmer for another 5 minutes.
  4. Preheat oven to 350°F (175°C). Arrange tortilla chips on a large baking sheet in a single layer (or as close to it as possible).
  5. Sprinkle chips evenly with shredded cheese. Spoon the shredded chicken mixture over the cheese-covered chips.
  6. Bake for 5-7 minutes, or until the cheese is melted and bubbly.
  7. Remove from oven. Top with sour cream, guacamole, jalapeños (if using), and fresh cilantro. Serve immediately and enjoy!