These are the ingredients you'll need.

In a nonstick skillet, heat the oil and add the chicken. Stir so it doesn't stick.

In a small pot with 2 cups water (about 475 ml), cook the guajillo chiles and tomatoes, previously washed and cut.

Slice the onion into thin strips.

Do these steps while keeping an eye on the chicken until it turns golden brown.

Add the onion and cook until it becomes translucent.

In a blender, combine the garlic, chipotle chiles, and the cooked guajillo chiles and tomatoes. Blend until very smooth.

Add the remaining 2 cups water (about 475 ml) and the chicken bouillon powder. Stir the mixture. Cover the skillet.

Let it boil for about 3 minutes. Done. Serve hot.