Prep: Gather all the ingredients and measure them out ahead of time + have your broth in a container with a little spout - this will help this recipe go much smoother and very quickly!

Sauté: Bring a dutch oven to medium-high heat; add butter to melt. Add 2 teaspoons garlic and diced onion; move around the pan until the onions softens, approx. 1-2 minutes. Add 3 tablespoons flour and whisk immediately until fully combined with the butter to create a bit of a paste.

Seasonings + Broth: Add in 3 tablespoons chili powder, 3 tablespoons tomato paste, 2 teaspoons salt, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon oregano leaves, & 1/2 teaspoon pepper to the pot. Whisk to combine. Continue to whisk while slowly pouring in the broth, adding about 1/2 cup or so at a time. 

Simmer: Once the broth has been added, turn up the heat a bit and bring liquid to a low simmer. Add 1 1/2 teaspoons apple cider vinegar, 1 1/2 teaspoons lime juice and the raw chicken breasts. Cover and let simmer 15-20 minutes or until chicken is fully cooked.

Shred + Finish: Remove chicken and shred with two forks. Return to pot along with a can of green chiles, can of corn and can of beans (if using). Taste and add additional salt, lime juice or chili powder, as needed (everyone's tastes are different so definitely feel free to adjust).

Serve: Divide between bowls and serve with lots of shredded cheese, sour cream, chopped red onion, tortilla chips, and fresh cilantro!