Place Whole Chicken (1) in a large pot and cover with cold water. Bring to a boil, turn off the heat, cover the pot and let it sit for 25 minutes.
Slice the White Onion (1). You can also dice some of the onion for serving.
In a large sauté pan or pot, add the Olive Oil (2 tablespoon) and place over medium heat. Add the sliced onion to the pan with a pinch of Kosher Salt (to taste) and sauté over medium heat until translucent or lightly brown, taking around about 5 minutes.
Add Chipotle Peppers in Adobo Sauce (1 can) including 2-3 of the chilies. Stir until the onions are nicely coated in the sauce.
Add the Canned Crushed Tomatoes (1 1/2 cup), Chicken Stock (2 cup) and a pinch of salt.
When the chicken is done, transfer it to a large bowl or a colander placed in the sink to cool. Return the pot with the cooking liquid to the stove.
Let the sauce simmer over low heat while you pull the chicken meat from the skin and bones. Shred the meat and add to the sauce.
Bring the pan with the chicken to a simmer and let cook for 15 minutes over low heat. Add Fresh Cilantro (1 bunch) to the pot and stir to incorporate. Taste mixture, add more salt if necessary.
Serve with heated Flour Tortilla (to taste), Cheese (to taste), wedges of Lime (to taste), chopped onion, and Sour Cream (to taste) on the side.