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1.
In a large pot, bring 6-8 cups of water to a boil, depending on amount of chicken being used. Add a tablespoon of oil and chicken bouillon to pot. Ensure desired taste is reached.
2.
Wash 1-1/2 onion, add to pot of boiling water alongside peeled garlic. Add chicken breasts, cover and reduce heat to medium. Cook for 20-25 minutes.
3.
Cut remaining onion into slices. Take half the tomatoes, dice into small cubes. Heat large skillet, lightly oil, add onion and tomatoes. Cook over low heat for approximately 10 minutes. Season to taste.
4.
Pull chicken from fire, shred chicken breasts with a fork or by hand. Set aside. Save some of the broth for later.
5.
Add shredded chicken to skillet, tomato should slowly start to break down. Mix and incorporate.
6.
In a blender toss remaining tomatoes cut into halves, add chipotle can mixture, amount can be adjusted. Add seasoning and chicken broth to reach desired consistency. Blend until smooth. Add sauce to skillet. Mix chicken, cook on low for about 5-8 minutes.
7.
Serve immediately. Grab a tostada, add sour cream if desired, place chicken mixture, top with sour cream, queso fresco, and lettuce as desired. Plate and enjoy.
