Dice 2 Roma tomatoes, 1 yellow onion, and 1 Anaheim pepper, removing the pepper seeds. Heat 2 tablespoons of olive oil in a large pot and cook the vegetables for 8 minutes, stirring.
Add ¼ teaspoon of ground cinnamon, ⅛ teaspoon of ground cloves, and 2 teaspoons of kosher salt. Cook for 5 minutes. Add 3 garlic cloves, minced, and stir for 1 minute.
Add 900g of boneless, skinless chicken breasts and 8 cups of chicken broth. Bring to a boil, cover and simmer for 20 minutes, until the chicken reaches 165°F / 74°C.
Remove and shred the chicken, then return it to the pot. Stir in ½ cup of fresh lime juice and adjust the salt.
