Tinga Salad - cooking recipe

Ingredients

3 chicken breasts
4 (8 ounce) cans tomato sauce
4 teaspoons chicken bouillon
2 large onions
2 -4 chipotle chiles in adobo
2 tablespoons olive oil

Preparation

Boil and shred chicken.
Slice onions length-wise and saute in oil. (I puree half of the onions so that my kids eat them without knowing, then slice the other half.).
Add shredded chicken to onions while they're sauteing to incorporate onion flavor - cook for 5-10 minutes.
In a blender, combine tomato sauce, chicken bouillon, and chipotle chiles (sample for spiciness; if you prefer hotter, add more chiles).
Add sauce mixture to chicken and bring to a boil. Simmer for 15 minutes.
Eat on a tostada with queso fresco and lettuce --- OR eat as tinga salad with lettuce, chips, and guacamole.