This is another quick one with minimal hands-on time. If you have shredded chicken already prepped, you can just heat it up in a pan with the sauce and be done quickly.
Make sure that you get the peppers that are in adobo sauce, not just plain chipotle peppers. They can usually found in the international section of the grocery store.
Chicken Tinga Tacos
Servings 8
Ingredients
- 2.5 lbs cooked, shredded chicken (breast, thigh, etc)
- 1 tbsp olive oil
- 1 onion, sliced
- 5 cloves garlic, minced
- 1 28 oz can crushed tomatoes
- 1 cup chicken broth
- 2 tsp cumin
- 1 tsp oregano
- 2-3 chipotle peppers in adobo sauce (from a can, plus a few teaspoons of the sauce to taste)
- Hard or soft taco shells/tostados, sour cream or greek yogurt, beans, shredded cheese, lettuce, etc.
Instructions
- Add the oil and onions to a large pot and cook 3-4 minutes. Add garlic and cook for another minute.
- Pour the onions and garlic along with the tomatoes through the peppers into a blender and liquify. Pour it back into the pot.
- Add the chicken and bring to a simmer.
- Add salt or adobo to taste.
- Spread each taco shell with sour cream and beans, then top with chicken. Add whatever toppings you like.
Notes
Nutrition for only the Chicken Tinga (1/8 of recipe):
225 calories – 9 fat – 2 carbs – 34 protein
Nutrition for Chicken Tinga with 1/4 cup of pinto beans, 2 tbs light sour cream and 2 small taco shells comes out to roughly:
407 calories – 15 fat – 28 carbs – 40 protein