Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 jalapeños, seeded and finely diced
  • 1 bell pepper, diced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 cup red enchilada sauce
  • 6 cups low-sodium chicken broth
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups corn tortilla strips
  • 1 cup shredded Monterey Jack or Cotija cheese
  • 1 large avocado, diced
  • 1/2 cup fresh cilantro, chopped
  • 2 limes, cut into wedges

Instructions:

  1. Heat olive oil in a Dutch oven over medium heat. Add diced onion, jalapeños, and bell pepper; cook for 5–7 minutes until translucent and softened.
  2. Stir in minced garlic and cook for 60 seconds until fragrant.
  3. Stir in cumin, smoked paprika, and chili powder, coating vegetables for 1 minute.
  4. Pour in fire-roasted tomatoes, enchilada sauce, and chicken broth. Nestled raw chicken thighs into the liquid.
  5. Cook using one of two methods: Slow Cooker on LOW for 6–8 hours (or HIGH for 3–4 hours), or Stovetop by bringing to a boil then simmering covered for 25–30 minutes.
  6. Remove chicken thighs, shred with two forks into bite-sized pieces, and return meat to the pot.
  7. Stir in salt and black pepper. Adjust consistency with additional broth or simmer uncovered for 10 minutes to reduce if preferred.
  8. Serve hot topped with corn tortilla strips, shredded cheese, diced avocado, cilantro, and lime wedges.