Unbeatable chicken chili with lots of ingredients but simple to make. The flavor gets intensified by reducing the liquids and using fresh herbs to add a bright note.
Put the chicken in a large Dutch oven on the stove top over high heat. Add the water or broth and diced tomatoes. Bring to a light boil then turn the heat down to a low simmer and cover with a tight fitting lid. Simmer for 25-30 minutes until the chicken is cooked through, turning the chicken half way though the cooking. Remove the chicken to a cutting board and let rest till cool enough to handle.
Add the remaining ingredients to the Dutch oven and and simmer with the lid off until liquid is reduced about half, about an hour. Once it's cool enough to handle, shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
Garnish with sour cream, fresh parsley or cilantro if desired.