chipotle chicken (tinga)

4chicken breast with skin and bone
1 onion chopped or sliced medium
4 chipotle pepers**
.5 green jalapeno (optional if you like spicy)diced*
3 plum tomatoes diced
2 c of chicken broth
1 chicken bouillon(optional)* if you didnt use breast with bone and skin
2tbls of olive oil
tostadas (optional)*
sour cream (optional)*

Boil the two chicken breast with skin and bone to give flavor to the broth if you use skinless and boneless breast add a chicken bouillon.once the breast are cooked let them cool. meanwhile chop and dice the other ingridients.once the breast are cooled take the skin and bone out.pull the meet apart so you have small strands of meat and put aside.in a medium skilled put 2t blsp of oil add the chopped or sliced onion the tomatoes. saute them for 2 minutes and add the jalapeno if you want it really spicy. now add the chicken and the cup of broth and let it simmer. once it simmered for about 10 minutes. this can be use as an appetizer or for dinner with rice on the side. top with sour cream if you like to so it cools off the spice. makes 6 servings, you can find the chipotle peppers at jewel, dominicks store or any where else they are in the mexican aisle and are in a can. the nutritional value is just based on all ingredients exept * the optional one.**i didnt put the chipotle pepper info because different brands have different nutritional values.

Number of Servings: 8

Recipe submitted by SparkPeople user MRS.CRUZ.