In a large pot, add the chicken breasts and cover with water. Bring to a boil and cook for about 15-20 minutes until fully cooked. Remove the chicken and shred it once cooled.

In the same pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.

Add the diced tomatoes, chipotle in adobo, oregano, and salt. Simmer for about 10 minutes.

Blend the sauce until smooth, then return it to the pot.

Add the shredded chicken and chicken broth to the sauce. Stir well and simmer for another 10 minutes.

Serve the tinga in tacos or on a platter, topped with queso fresco, avocado, and cilantro.