Bring the chicken broth to a boil in a pot, then add the chicken and cook for 20 minutes, or until tender.
Remove the chicken from the broth and let it cool for a few minutes. Then, shred it with two forks.
In a skillet, heat the olive oil over medium heat. Sauté the finely chopped onion and garlic for 3-4 minutes, until softened.
Add the tomato paste and chipotle sauce, then season with salt, pepper, smoked paprika, and oregano.
Pour in a portion of the chicken broth, stir until smooth, and simmer for 5-7 minutes over low heat.
Add the shredded chicken to the sauce, stir to combine, 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 toasted.
Fill the tortillas with the chipotle chicken mixture and sprinkle with fresh cilantro.
Before serving, squeeze fresh lime juice over the tacos to enhance the flavors.
To provide the best experiences, we and our partners use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us and our partners to process personal data such as browsing behavior or unique IDs on this site and show (non-) personalized ads. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Click below to consent to the above or make granular choices. Your choices will be applied to this site only. You can change your settings at any time, including withdrawing your consent, by using the toggles on the Cookie Policy, or by clicking on the manage consent button at the bottom of the screen.