Add your chicken breast, chicken bouillon, onion, and garlic cloves  to a pot and cover with water. Bring to a low boil over medium heat and cook for about 15 minutes, until chicken is cooked through.

While the chicken is cooking, add your tomatoes, ½ of the onion, and garlic to a separate pot and cover with water. Bring to a boil and lower the heat to simmer for about 10 minutes.

Thinly slice the other half of the onion and set it aside. Once the chicken is cooked through, remove it from the pot and place it in a large bowl to let it cool.  Keep the liquid and onion and garlic in the pot.

After about 10 minutes, the tomatoes, onion, and garlic should be softened (the tomatoes will begin to split open). Use tongs to remove them from the pot and place them in a blender.

Now add the onions and garlic from the pot the chicken cooked into the blender, as well as ¼ cup of the cooking liquid.

Now add your chipotle pepper in adobo into the blender, along with the chicken bouillon, oregano, and cumin. Blend on high speed for 1-2 minutes, until the mixture is smooth. 

Use your hands or two forks to finely shred the chicken. Add the olive oil to a large skillet and heat it up over medium heat.

Gently place your ½ sliced onion into the skillet and sauté for 2-3 minutes, until it is softened. Now add your shredded chicken into the skillet.

Gently pour your tinga sauce over the chicken and mix it until everything is fully combined. Simmer for 5-7 minutes. 

Serve right away, and Enjoy!