This recipe serves four.
1 (7 oz) can of chipotles in adobo sauce (right there on the Mexican food aisle), divided
When you’re about ready to serve, remove two peppers from your can of chipotles and chop them up. In a small bowl, combine your salsa with the two chopped peppers and just a teaspoon or so of the adobo sauce (in the can with the peppers). Set aside.
In a large skillet over medium-high heat, heat up EVOO a minute or two. Toss in chopped onion and a generous amount of salt and pepper and saute until tender (about 15 minutes) stirring occasionally.
Toss your shredded chicken in the salsa mixture.