Heat oil in a large skillet over medium heat. Saute onions and garlic for 3 minutes or until tender, stirring occasionally.
Stir in the oregano, cumin, chipotle peppers, and cook for a minute.
Add in the tomatoes and chicken broth, and bring to a boil. Add shredded chicken and Skinner Elbows pasta.
Let simmer for about 12 minutes or until tender and thickened, stirring often and adding more broth if necessary. When pasta is ready, stir in heavy cream.
Season with salt and pepper to taste, and garnish with cilantro just before serving.