Tinga de Pollo

2 Tbsp. vegetable oil
1 medium onion, finely chopped
1 package (10 oz.) mushrooms, thinly sliced
4 cups cooked and shredded boneless, skinless chicken breasts or thighs (about 1 lb.)
1 can (15 oz.) tomato sauce
1 Tbsp. chipotle peppers in adobo sauce
1 Knorr® Chicken flavor Bouillon Cube(s), crumbled

Amount per serving

1 Heat oil in a large skillet over medium-high heat and cook onion with mushrooms until onion is tender, about 6 minutes, stirring occasionally. Stir in remaining ingredients. Reduce heat and simmer covered until heated through, about 10 minutes, stirring occasionally. Serve with tostadas or tortillas.