In a large pot add enough water to cover the chicken breasts and bring to a boil.

Once the water is boiling, add the chicken and let it cook for 15-20 minutes. When the chicken is cooked, set aside. Important - we are going to use that remaining water in the pot, so don't get rid of it just yet.

In a blender place the tomatoes, garlic, onion and the chicken broth, once it has cooled down.

After blending all those ingredients, place the sauce in a large pan, turn the heat medium-high. Cook until you notice the sauce is getting thicker.

Using 2 forks, shred the chicken and add it to the pan with the sauce and let it simmer for a few minutes. We like serving the chicken tinga with corn tortillas, sour cream and avocado.