Step 1

Heat oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant. Remove stockpot from heat and transfer the onion mixture to a blender.*

Step 2

Add the chipotles (and 1 tablespoon adobo sauce), tomatoes, chicken stock, honey (if using), cumin and oregano to the blender. Cover and purée until smooth, then pour the sauce pack into the stockpot.

Step 3

Add the chicken and bay leaf to the sauce and toss until combined. Cook over medium-high heat for 5 minutes, stirring occasionally. Remove and discard the bay leaf.

Step 4

Taste and season the chicken with however much salt and pepper you think it needs.

Step 5

Serve the chicken warm, garnished with whatever toppings you love best, and enjoy! Leftovers can be refrigerated in a food storage container for up to 3 days or frozen for up to 3 months.