Spicy Shredded Chicken Tinga

2 skinless, boneless chicken breast halves

½ (15 ounce) can stewed tomatoes

¾ cup chipotle salsa

1 tablespoon apple cider vinegar

1 small white onion, sliced thinly

salt and ground black pepper to taste

Bring a saucepan of lightly-salted water to a boil. Reduce heat to medium-low. Cook chicken in simmering water until until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and tear into shreds using 2 forks.

Blend stewed tomatoes, chipotle salsa, and apple cider vinegar in a blender until smooth.

Combine shredded chicken, blended sauce, and onion in a saucepan over medium-low heat. Cook at a simmer until the onions are translucent, about 10 minutes. Season with salt and pepper.