Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 4 cups low-sodium chicken bone broth
  • 1 medium white onion, halved
  • 3 cloves garlic, smashed
  • 1 tsp dried Mexican oregano
  • 1 tsp sea salt
  • 2 tbsp avocado oil
  • 1 large white onion, thinly sliced
  • 3 cloves garlic, minced
  • 4 medium Roma tomatoes, roasted
  • 3 tbsp chipotle chiles in adobo sauce
  • 1 tsp ground cumin
  • 1/2 cup reserved poaching liquid

Instructions:

  1. Place the chicken thighs, bone broth, halved onion, smashed garlic, oregano, and salt in a large pot.
  2. Bring to a gentle simmer over medium heat. Reduce heat to low, cover, and cook for 20–25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  3. Remove chicken to a plate and reserve the broth. Use two forks to shred the meat into thin, irregular strands.
  4. In a blender, combine the roasted Roma tomatoes, chipotle chiles in adobo, ground cumin, and 1/2 cup of the reserved poaching liquid. Blend on high until smooth.
  5. Heat avocado oil in a Dutch oven over medium heat. Sauté sliced onions until translucent.
  6. Stir in minced garlic and the blended chipotle-tomato puree, then fold in the shredded chicken and simmer until well combined and thickened.