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