Step 1

In a pot, place the chicken breasts, halved onion, garlic cloves, bay leaf, chipotle pepper, and salt. Cover with water and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the chicken is cooked through and tender. Remove the chicken from the pot and let it cool slightly before shredding it with two forks. Set aside.

Step 2

In a non-stick pan or skillet, heat 2 tbsp of olive oil over medium heat. Add tomatillos, garlic cloves, serrano pepper, and jalapeños. Sauté until softened, about 5 minutes. Remove from heat and let cool slightly.

Step 3

Transfer the sautéed ingredients to a blender. Add cilantro, chicken bouillon, and chicken broth. Blend until it reaches a uniform, pourable consistency. Taste the sauce and adjust the amount of chicken bouillon if necessary until properly seasoned.

Step 4

In the same pan or skillet used for sautéing the ingredients, add 1 tbsp of olive oil and sliced onions. Cook until softened and translucent, about 5 minutes. Pour the blended sauce into the pan with the sautéed onions. Bring to a simmer and cook for another 5 minutes, allowing the flavors to meld together.

Step 5

Add the shredded chicken to the sauce and stir until well combined. Cook for an additional 5 minutes, allowing the chicken to absorb the flavors of the sauce.

Step 6

Serve the tinga verde hot on a tostada, garnished with crema, shredded lettuce, and crumbled queso fresco. ¡Provecho!