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Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 chipotle pepper in adobo sauce
  • 2 teaspoons adobo sauce (see Note)
  • 2 tablespoons Taco Seasoning, plus more to taste
  • 1 (14.5 ounce) can fire roasted tomatoes
  • 1 teaspoon chicken flavored “better than bouillon” or 1 chicken bouillon cube
  • 2 pounds boneless skinless chicken breast, cooked, shredded or 1 rotisserie chicken, shredded
  • Sea salt, to taste
  • subheading: For Serving:
  • 8 Tostada shells (optional)
  • 16 corn tortillas, warmed (optional)
  • Mexican rice (optional)
  • Refried beans (optional)
  • 3 cups shredded green cabbage
  • ½ cup thinly sliced, radishes
  • ½ cup crumbled cotija or queso fresco
  • 1 avocado, sliced
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