2 1/2 lbs of chicken (I used a mix of boneless, skinless breasts and thighs)
1 large onion, chopped
6 cloves garlic, crushed
32 oz chicken broth
1/3 cup chili powder
1/2 tsp cayenne
2 cups Raspberry Chipotle sauce (Kirkland brand)
salt and pepper to taste
- Saute the chicken in olive oil until done. Shred into bite-sized pieces
- Saute the onion in olive oil until starting to caramelize. Add the garlic and continue cooking for 30 seconds.
- Add the chicken, chicken broth, chili powder, cayenne and Raspberry Chipotle sauce. Simmer for 30-45 minutes. Salt and/or pepper to taste.
- Serve over rice.