Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Bring a saucepan of lightly-salted water to a boil. Reduce heat to medium-low. Cook chicken in simmering water until until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and tear into shreds using 2 forks.
Blend stewed tomatoes, chipotle salsa, and apple cider vinegar in a blender until smooth.
Combine shredded chicken, blended sauce, and onion in a saucepan over medium-low heat. Cook at a simmer until the onions are translucent, about 10 minutes. Season with salt and pepper.
Nutrition Facts (per serving)
| 92 | Calories |
| 1g | Fat |
| 8g | Carbs |
| 12g | Protein |
