First, bring water to boil in a stockpot. Once it's boiling, add Better Than Bouillon base and stir to dissolve. Turn the heat to low and add the chicken. Cover with a lid and let it simmer for 10-15 minutes until the chicken temps are about 165 degrees. When the chicken is done, save 1.5 cups of the chicken broth for later. Drain the chicken and let it cool. Once the chicken is cool, roughly chop and pull the chicken into bite-sized pieces.
While the chicken is cooling, saute diced onion in oil for two minutes in a large skillet. Add garlic and saute until the onions are translucent. When the onions are translucent, add in the chicken, salt, pepper, seasoning salt, oregano, and cumin. Cook on medium for 5 minutes.
Add in the salsa, chiles, and one cup of the reserved chicken broth. Let it simmer for 20 minutes. (Refrigerate the remaining broth for tomorrow.) Place the chicken mixture into a large covered bowl and refrigerate overnight (or at least three hours).