Step 1

Add tomatoes, garlic cloves, chipotle chiles, adobo sauce, a quarter of the sliced onions, and 1/2 cup water to a blender container. Blend until smooth. Set aside.

Step 2

Heat oil in a large sauté pan over medium-low heat. Add remaining onion strips, reduce heat to low, and sauté until translucent, about 3 minutes.

Step 3

Strain the tomato mixture from the blender into the sautéed onions. Stir in 1/2 cup water, oregano, and chicken bouillon. Add more water in 1/4 cup increments if you prefer your mixture with more liquid. Add shredded chicken; stir, cover, and simmer for 15 minutes.

Step 4

Top tortillas with chicken tinga. Garnish with cabbage, cilantro, cheese and a squeeze of lime juice.