Bring water, chicken breasts, half of 1 tomato, half of 1 onion, and 1 clove of garlic to a boil for 45 minutes.
Save 2 cups of broth to use later.
Let the chicken cool, pull apart, and let sit.
Take 4 tomatoes, half a can of chipotle peppers, 1 garlic clove, and oregano, and blend until smooth. Set aside.
Slice remaining onions and tomatoes.
Add olive oil to a pan, and sauté sliced onions and tomatoes, starting with the onions.
Add the blended tomato and chipotle mixture to the pan, and bring to a boil.
Add a dash of salt, to taste.
Once boiled, turn heat to low and add pulled chicken. Cook for 2-4 more minutes.
