1 lb boneless skinless chicken breast 1 can chipotle chilies in adobo sauce 1 can condensed tomato soup 1 cup white onion chopped 1 Tablespoon chili powder 1 Tablespoon cumin Salt & pepper to taste Tortillas flour or corn Cilantro Sour cream Shredded cheddar cheese Avocado

Preparation

Puree the canned chipotle chiles in adobo sauce in a blender until smooth. Put 2-4 tablespoons of mixture into crock pot. Add can of tomato soup, chopped onion, chili powder, cumin, and salt and pepper and stir. Add chicken breasts and turn to coat. Cook on high for 3-4 hours or low for 6-8. When they are cooked, shred chicken in crock pot and stir with sauce that remains in crock pot. Put shredded chicken on tortillas and top with cilantro, cheese, avacado and sour cream.