In a large Dutch oven or stock pot with about 8 cups of water, add chicken breasts, 1/2 onion, garlic cloves, bay leaves, chicken bouillon powder, tomato bouillon powder, and salt. Cook on medium-high heat until boiling. Once boiling, reduce heat to medium-low, cover with a lid and cook until chicken is cooked through (about 15-20 minutes). Remove from the pot and shred the chicken. Set aside.

In a frying pan, add 1 tbsp olive oil on medium heat. Add tomatoes, garlic cloves, and 1/2 onion. Saute until somewhat charred/blistered (about 10 minutes). Remove from frying pan and add to a blender along with chipotle peppers in adobo sauce, chicken broth, and chicken bouillon powder. Blend until smooth.

In the same frying pan the tomatoes cooked in, add 1/2 sliced onion and cook until softened (2 minutes). Add shredded chicken and blended sauce and mix. Cover and cook for 10 minutes on medium-low heat.

Serve on a tostada, in a taco, or on a salad with crema, shredded lettuce, cheese and avocado. Enjoy!