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Ingredients
  • 1 tablespoon olive oil
  • 1 medium white onion, peeled and sliced
  • 4 large cloves garlic, minced
  • 2 to 4 chipotle chiles in adobo sauce (plus 1 tablespoon of the adobo sauce)*
  • 1 (15-ounce) can fire-roasted tomatoes
  • 1 cup chicken stock
  • 3 tablespoons honey
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano (or Mexican oregano)
  • 6 cups (1 ½ pounds) shredded cooked chicken*
  • 1 bay leaf
  • fine sea salt and black pepper, to taste
  • recommended toppings: chopped fresh cilantro, crumbled cotija cheese, fresh lime wedges, quick pickled red onions, sliced avocado, and/or Mexican crema
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