Chipotle Chicken

This dish is adapted from Rick Bayless, Everyday Mexican, and is SUPER easy, quick and very flavorful. It's a good meal in a rush. Rick Bayless originally used shrimp in his recipe, but my husband doesn't like shrimp, so I went with chicken.

Ingredients:
1 (15 ounce) can diced fire-roasted tomatoes in juice, drained
2-3 canned chipotle chilies in adobo
1 Tbs. adobo liquid from canned chipotle chilies
1-2 Tbs. olive oil
3 garlic cloves, minced
sea salt or table salt
pepper
2 large chicken breasts thinly sliced into strips
1/2 cup chicken broth (optional)

Toppings:
chopped cilantro
lime wedges
avocado

How To:
1. Pour the drained tomatoes into a blender or food processor.
2. Add chipotle chilies and the chipotle canning liquid, and process until smooth.
3. Heat the olive oil in a large skillet over medium heat. Add the garlic and stir until fragrant and golden (about 1 minute).
4. Add the tomato mixture, and cook about 5 minutes, stirring frequently.
5. If mixture is thicker than desired, add chicken broth to thin it out.
6. Add chicken and simmer for 10-15 minutes until chicken is cooked through.
7. Taste the sauce and add salt and pepper to taste
8. Put chicken and tomato mixture over rice or cooked barley and top with cilantro, lime and avocado.

Makes about 4-5 servings