1. In a large pot of water, add 4 chicken breasts, ½ onion, garlic cloves, 2 bay leaves, and 1 tbsp. Chicken Seasoning. Bring to a boil cook for approximately 12 min or until the chicken reaches an internal temperature of 165 degrees. Remove bay leaves and reserve onion, garlic cloves, and 1 cup chicken broth.
2. Remove chicken and let rest for 5-10 min then shred – I use a stand mixer for this. Set aside.
3. To a blender, add reserved 1 cup of chicken broth, reserved half onion, reserved 3 garlic cloves, crushed tomatoes, 2-3 chipotle peppers in adobo , 1 tbsp. Carne con Chile Adobo, 2 tsp. Chicken Seasoning, 1 tsp. Dried oregano, and ½ tsp. Pepper. Blend until smooth.
4. In a large skillet over medium heat, add oil and saute thinly sliced onions and roma tomatoes for 2-3 min or until slightly translucent.
