Creamy Chipotle Chicken

ingredients:
1.5 cups water
1 package thinly sliced chicken breasts, thawed
1 lime, juiced
1 tsp salt
1 tsp chicken boulion powder
2 bell peppers (any colors you like)
1 large white onion
3 cloves of garlic
1 jalapeno pepper
1 can chipotles in adobo
1 package washed, sliced mushrooms
1 tsp chili powder
1 tsp cumin
1 cup heavy whipping cream
1 cup sour cream
pepper to taste 
Mexican blend or your choice of cheese

hardware:
large nonstick pot
chef's knife
chopping board

procedure:

1. In the pot, add the water, juice of the lime, salt, and chicken boulion powder. Bring to a boil and add the chicken.
2. Cover and simmer chicken for an hour. Shred chicken apart in the pot with two forks, then cook for another 30 minutes.
3. While chicken is cooking, dice onion and bell peppers and finely mince garlic.
4. I recommend wearing gloves because slicing a jalapeno can leave your fingers burning. Cut the stem off the jalapeno then slice it lengthwise. Scrape the seeds into the trash unless you like very spicy food. Dice the jalapeno.
5. Get 3 or 4 of the peppers out of the can of chipotles en adobo. Slice them into small bits. Using a spoon, collect about a tablespoon of the adobo sauce from the can, add it to the pot.
6. Add the onion, bell peppers, garlic, jalapeno, chipotles, mushrooms, chili powder, cumin, whipping cream, sour cream, and pepper. Stir all together until mixed.
7. Bring to a boil, reduce and simmer uncovered for another 45 minutes, stirring occasionally.
8. Sprinkle with cheese and serve.

comments:
You can serve this over rice, in a taco shell or tortilla, with tortilla chips, as a quesadilla, any way you like. I like to do it restaurant style, with black beans, guacamole, sour cream, salsa, the works. My boyfriend tends to just eat it out of a bowl. Just remember if you do a quesadilla, don't get too much of the cream sauce in it or your result will be soggy.