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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook for about 5 minutes or until tender. Stir in tomatoes; cook for about 5 minutes more or until tomatoes soften and mixture begins to thicken, stirring constantly. Add broth; bring to a boil.
Add chicken. Return to a boil; reduce heat. Simmer, covered, for about 20 minutes or until chicken is tender. Remove chicken from pot. When chicken is cool enough to handle, remove chicken from bones. Using two forks, pull chicken apart into shreds.
Add shredded chicken, chickpeas, lime juice, chipotle, cumin and salt to the mixture in the pot. Heat through.
Top each serving with avocado, radishes, cheese and cilantro.