1 pound skinless, boneless chicken breast meat
5 cups water
1 teaspoon white sugar
1/2 teaspoon paprika
2 cloves garlic, peeled and minced
1/2 teaspoon dried oregano
1 (16 ounce) can peeled and diced plum tomatoes, with juice
1 1/2 cups chili broth
1 1/2 tablespoons vegetable oil
1 onion, cut into 1/4 inch slices
1 carrot, cut into 1 inch rounds
1 teaspoon cornstarch
Bring a large pot of water to a boil. Add chicken, cover and turn heat for 2 to 3 minutes. Mix in water and sugar, cream. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
Stir in paprika, garlic, oregano and tomato juice. Bring back to a boil. Reduce heat to medium and cook for 2 to 3 minutes, stirring occasionally. Remove chicken from liquid. Stir in chili broth, vegetable oil, onion, carrot and cornstarch. Return chicken to liquid.
Simmer chicken until thickened, about 20 to 25 minutes. Remove chicken from liquid, place in a large resealable plastic bag and seal tightly. Serve with sliced carrots, tomato slices, cornstarch and shredded cheese.