20 oz boneless skinless, chicken breasts halves
3 (14.5 oz) cans low-sodium chicken broth
1 (14.5 oz) can diced tomatoes with green chilies
3/4 cup diced yellow onion (about 1 small)
1 Tbsp chili powder
1 tsp paprika
1 tsp ground cumin
3/4 tsp garlic powder
1/2 tsp ground coriander
1 Tbsp fresh lime juice
3 Tbsp chopped fresh cilantro

Serve with:
diced fresh tomatoes
shredded Monterrey Jack or Cheddar Cheese (Mexican blend works too)
tortilla strips or tortilla chips, see recipe below for homemade baked tortilla strips
fresh guacamole or diced avocados
sour cream
hot sauce (optional)