Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes.
Remove chicken, cool, and shred meat. Discard skin and bones.
Heat oil in a large skillet over medium heat.
Add the remaining onion slices, and fry until transparent.
Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper.
Pour this mixture into a large pan, and add the shredded chicken and cooked onions.
Heat through.
To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.
