Step 1

Prepare tinga sauce: In a large skillet over medium heat, add olive oil and chopped onions. Cook onions, while regularly stirring, until soft, roughly 3 to 4 minutes. Stir in minced garlic and cook for just 30 seconds before adding cumin, chipotle peppers, diced tomatoes, and salt. Simmer for several minutes while occasionally stirring.

Step 2

Finish and serve: Remove sauce from heat and pour into a blender and blend until smooth in consistency. Return sauce back to pan and combine with shredded chicken and heat for several minutes until mixture is thoroughly heated. Serve in a bowl along side romaine lettuce leaves (or low-carb tortillas), diced red onions, diced avocado, and crumbled or shredded cheese.