Scale

1 tablespoon olive oil

1 medium white onion, peeled and sliced

4 large garlic cloves, minced

2 to 4 chipotle chiles in adobo sauce, plus 1 tablespoon of the sauce

1 (15-ounce) can fire-roasted tomatoes

1 cup chicken stock

3 tablespoons honey

1 ½ teaspoons ground cumin

1 teaspoon dried oregano (Mexican oregano preferred)

6 cups (1 ½ pounds) shredded cooked chicken

1 bay leaf

Fine sea salt and black pepper, to taste

Recommended toppings: chopped fresh cilantro, crumbled cotija cheese, lime wedges, pickled red onions, avocado slices, or Mexican crema

Sauté the Onions and Garlic: Heat olive oil in a large stockpot over medium-high heat. Add onion and cook for 5 minutes, stirring occasionally. Add garlic and sauté for 1–2 minutes until fragrant. Transfer mixture to a blender.
Blend the Sauce: Add chipotle chiles, adobo sauce, tomatoes, chicken stock, honey, cumin, and oregano to the blender. Purée until smooth, then return the sauce to the stockpot.
Add the Chicken: Stir shredded chicken and bay leaf into the sauce. Cook over medium-high heat for 5 minutes, stirring occasionally until heated through. Remove and discard the bay leaf.
Season to Taste: Adjust seasoning with salt and pepper. Add more chipotle or honey if you prefer more heat or sweetness.
Serve Warm: Dish out the chicken onto tortillas, rice, or tostadas. Garnish with fresh toppings for the perfect finish.