• 3 lbs chicken (breasts or thighs or mix)
• 3 garlic cloves
• 1 yellow onion, halved
• ½ t mexican oregano
• 2 t salt (or more, to taste)
• 4 c chicken broth
• 1 c water
• 1 7 oz can chipotle peppers in adobo sauce
• 1 28 oz can San Marzano peeled plum tomatoes
• 2 T chicken fat from stock
• 1 yellow onion, diced

Place chicken, garlic, halved onion, oregano, salt, and broth in pot. Bring to boil, reduce to simmer and cook for 30 minutes. Take off heat.

Remove onions and place in a blender. Remove and save chicken. Strain stock into bowl.

Remove fat from stock and place in pot. Sauté diced onion with some salt. Once softened, add strained stock back to pot. Heat on high until reduced by half.

Add chipotle peppers in adobo sauce to the blender. Fill adobo can with water and add to blender. Add tomatoes. Blend until smooth. Add to pot. Bring to medium high and simmer for 15 minutes or until thickened.

Reduce heat to medium low. Shred chicken and add to pot. Heat the chicken through.

Preparation time: 15 minutes
Cooking time: 60+ minutes

Chef John