I frequently make this dish when I have leftovers from roasting a chicken. Once you have the cooked chicken there is very little to do!
about 20 minutes
1 tablespoon olive oil or neutral oil
1 large onion, sliced
3 garlic cloves, chopped
2 cups chicken stock, 2 cups water
1/8 teaspoon red pepper flakes
1 poblano pepper, charred peeled (https://www.youtube.com/watch?v=VrqKPcJESA8 for a quick demonstration), and chopped
2 teaspoons cumin
3/4 cup or so of diced tomatoes
2 cups or so cooked chicken, cut into bite size pieces
1/4 cup of fresh cilantro leaves, chopped
2 tablespoons fresh lime juice
1. Heat up oil over medium heat, add onion. Saute until soft and just beginning to brown (about 8 minutes)
2. Add garlic and red pepper flakes, saute just long enough to impart flavor without burning (about 30 seconds)
3. Add the chicken stock and water. Add poblano, diced tomatoes, and cumin. Bring to boil and then let simmer for about 5 minutes.
4. Add chicken to warm, about 5 more minutes.
5. End with the cilantro and lime juice. Taste and add salt and pepper to taste.
6. Serve with tortilla chips. I used Garden of Eatin' Sprouted Blues Corn Tortilla Chips in the photo.