• 4 large chicken breasts
  • 4 roma tomatos
  • ¼ cup vegetable oil
  • ½ white onion diced
  • 1-2 chipotles in adobo
  • Salt to Taste
  • 1 can of roasted yellow corn


In a small sauce pan, cover roma tomatoes with water and boil for 10 minutes.

In a large stock pot, cover chicken breasts in water and boil until cooked through (about 45 minutes). When cooked through, shred chicken into bowl and set aside. Save the cooking liquid for later.

In a large saute pan, sauce the onion in the oil. Once translucent, add shredded chicken and cook for 5 more minutes stirring frequently.

Blend boiled tomatoes, chipotle in adobo, 3-4 oz. of the chicken cooking liquid, and salt. Puree until smooth. Add to chicken and onions and mix it together. Stir in corn. If it’s too dry, add more chicken cooking liquid. Heat for 5 more minutes and serve.

Recommend serving on a tostada layer with sour cream base and shredded lettuce.