On the stovetop over medium-high heat, saute the diced onion in a few drizzles of olive oil or 2 Tbsp bacon drippings. Season with salt and black pepper to your taste. Cook for 2-3 minutes until the onion begins to soften and lightly brown. Add the minced garlic and cook for 1 minute.

Add the ground chicken to the pan. Cook until no pink remains in the chicken then drain any excess fat from the pan.

Add the skillet sauce, chopped chipotle pepper, taco seasoning and 1/4 cup chicken broth. Simmer for 5 minutes until cooked through. Serve on warm tortillas with assorted toppings.