Add chicken breast, water, salt, garlic and chopped onion to a stockpot. Heat to a boil and turn heat down to a simmer for 30 minutes.

Remove chicken from the pot and set aside to cool until able to handle. Use two forks to shred the chicken. Cover to keep warm.

Use a slotted spoon to move the boiled onion and garlic to a blender. Add to blender quartered tomato and three canned chipotle peppers with 1 tbsp adobo sauce. To the blender add 1 1/2 cups of broth water from the stockpot. Blend on high.

In a large sauce pan on medium high heat, add 2 tbsp of diced onion. Saute for 2 minutes. Add diced tomato, shredded chicken and sauce from the blender. Heat for 10 minutes.

Serve shredded Chicken Tinga over a salad, with sautéed peppers or a steamed vegetable of choice.