Chicken Tinga Tostadas

Chicken Tinga Tostadas
adapted slightly from Kiwi and Carrot
Serves 6-8

1 T extra virgin olive oil
1 small white or yellow onion
2, 15 oz cans fire-roasted tomatoes or Mexican-style tomatoes
1/2 c chicken stock
1 chipotle pepper in adobo
1 t garlic powder
1 t oregano
1 t cumin
1/2 t. kosher salt
4-6 c shredded chicken (store bought rotisserie chicken works great here)
Corn tortillas
Avocado slices, tomatoes, grated cheese (or feta), black beans, corn, cilantro, limes, as desired

Heat oil in pan, add onion and saute until soft.  Add tomatoes, stock, chipotles and spices.  Simmer 15 minutes.  Let cool 5 minutes, pour into a blender and blend until smooth.  Pour all but about 1/2 c sauce over chicken and stir to combine.  Heat tortillas over medium heat until crispy, using a little bit of oil if desired.  Place chicken on tortillas and serve with other desired toppings.  Pass extra sauce to be drizzled over tostadas.