2 pounds of boneless skinless chicken breast
1 can chipotle peppers in adobo sauce
1 can cream of chicken soup
8oz of sour cream
shredded mixed chees
Pico de Gallo
In a crock pot place your chicken and generously sprinkle cumin on top. Then place your can of soup and 8oz of sour cream. Take your can of chipotle peppers and empty on a cutting board. Mince the peppers and then place in the crock pot. Mix the soup sour cream and peppers well then cover and cook on low for about 6 hours until fork tender. Once tender break the chicken apart with a fork in the crock pot and mix well. Serve on a flour tortilla with lettuce cheese and pico de gallo.