Ingredients
The following ingredients have 7 Servings
- 1 tablespoon olive oil
- 1 medium white onion, peeled and sliced
- 4 large cloves garlic, minced
- 2 to 4 chipotle chiles in adobo sauce (plus 1 tablespoon of the adobo sauce)*
- 1 (15-ounce) can fire-roasted tomatoes
- 1 cup chicken stock
- 3 tablespoons honey
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano (or Mexican oregano)
- 6 cups (1 1/2 pounds) shredded cooked chicken*
- 1 bay leaf
- fine sea salt and black pepper, to taste
- recommended toppings: chopped fresh cilantro, crumbled cotija cheese, fresh lime wedges, quick pickled red onions, sliced avocado, and/or Mexican crema
Instruction
- Heat oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant. Remove stockpot from heat and transfer the onion mixture to a blender.*
- Add the chipotles (and 1 tablespoon adobo sauce), tomatoes, chicken stock, honey (if using), cumin and oregano to the blender. Cover and purée until smooth, then pour the sauce pack into the stockpot.
- Add the chicken and bay leaf to the sauce and toss until combined. Cook over medium-high heat for 5 minutes, stirring occasionally. Remove and discard the bay leaf.
- Taste and season the chicken with however much salt and pepper you think it needs.
- Serve the chicken warm, garnished with whatever toppings you love best, and enjoy! Leftovers can be refrigerated in a food storage container for up to 3 days or frozen for up to 3 months.
