Sauté: In a large pan, heat olive oil on high just until hot. Add onions, stirring for 3 minutes until tender. Add garlic, cumin, oregano, and stir 1 minute or just until fragrant.
Simmer: Add chipotle peppers in adobo sauce and chicken broth to the pan. Stir to combine well. Cover and simmer 5 minutes.
Blend: Use rubber spatula to transfer sauce into a blender. Blend just until sauce is smooth. Transfer sauce back into the pan; swirl a bit of water into bottom of blender to capture all of the sauce.
Finish: Add chicken to the pan and cook on medium-low heat just until fully warmed though. Add salt and pepper to taste.
Serve: Serve chicken tinga over mini corn tortillas (or tostadas) with desired garnishes for a street taco style meal.
*Baked or boiled skinless/boneless chicken thighs are the most tender option. Store-bought rotisserie chicken will work also. *To char corn tortillas: individually heat both sides of tortillas on hot pan (no oil needed.) Place warm tortillas in tortilla warmer or on a plate covered with clean, damp towel. *To soften the bite from freshly chopped red onions, sprinkle generously with lime juice and let sit while you prepare the recipe. The lime juice softens the edge from onions and provides a citrus flavor. *See original article for meal prep and freezer options. *Nutrition facts are for the chicken tinga filling and does not include your choice of tortillas or garnishes. *If you enjoyed this recipe, please come back and give it a rating ♡