- 1 sweet onion, chopped
- 1 tbsp minced garlic
- 2-3 chipotles in adobo sauce, chopped
- 1 tsp dried oregano
- 1 tsp cumin
- 1 can fire roasted crushed tomatoes
- 1/4 cup chicken broth
- 3 cups shredded/chopped chicken breast (I poach 3-4 chicken breasts in a large pot with half chicken broth half water for 25 min, then shred and lightly chop)
- In a large pan, add a drizzle of olive oil. Add onion and garlic. Cook 5 min. Add chipotles, oregano, and cumin.
- Season with salt and pepper. Stir in tomatoes and chicken broth. Bring to a simmer.
- Transfer to a food processor and purée. Add back to pan. Stir in cooked shredded chicken.
- Serve on corn or flour tortillas with cotija, lime, cilantro, chopped red onion, avocado, etc.
