Categories: Mexican
Ingredients
- 1 1/4 lb. boneless, skinless chicken breasts
- 2 cups chicken broth or water
- 2 tbsp. olive oil
- 1 large onion, cut into rings
- 14.5 oz. can stewed tomatoes
- 4 canned chipotle peppers in adobo sauce, plus 1 tbsp. adobo sauce from the can
- 8 tostada shells
- Desired toppers, such as shredded cabbage, chopped cherry tomatoes, sour cream, sliced radishes, crumbled Cotija, chopped fresh cilantro and/or lime wedges
Directions
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Pound chicken with a meat mallet to an even thickness. Bring chicken broth to a boil in a saucepan. Add chicken and return to a boil. Reduce heat; simmer, covered, 12 to 15 minutes or until chicken is no longer pink. Using a slotted spoon, remove chicken to a cutting board; let stand until cool enough to handle. Using 2 forks, shred chicken into bite-size pieces. Reserve broth for another use.
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Meanwhile, heat oil in a saucepan over medium heat. Add onion; cook, stirring, until softened and translucent, about 5 minutes.
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Meanwhile, add tomatoes, chipotle peppers and adobo sauce to a blender. Puree until smooth. Pour tomato mixture into saucepan with onion. Simmer, covered, 5 minutes. Stir shredded chicken into sauce mixture; simmer until heated through, 1 to 2 minutes more.
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To serve, top tostada shells with chicken mixture. Serve with desired toppers.