Bring the chicken broth to a boil in a pot, add the chicken, and cook for 20 minutes, or until tender.
Remove the chicken from the broth, let it cool for a few minutes, then shred it with two forks.
Heat the olive oil in a skillet over medium heat. Sauté the finely chopped onion and garlic for 3-4 minutes, until softened.
Add the tomato purée and chipotle sauce, then season with salt, pepper, smoked paprika, and oregano.
Pour in some of the chicken broth, stir until smooth, and simmer over low heat for 5-7 minutes.
Add the shredded chicken to the sauce, mix well, and cook for another 5 minutes to allow the flavors to meld.
Warm the tortillas in a dry skillet or directly over a flame until lightly charred.
Fill the tortillas with the chipotle chicken mixture, and sprinkle with fresh cilantro.
Squeeze fresh lime juice over the tacos before serving to enhance the flavors.
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