Chicken Tinga

Servings: servings

Calories: 186cal

Heat olive oil in skillet over medium-high heat until shimmering.
1 Tablespoon olive oil
Add garlic and onion and saute for 1-2 minutes. Remove from heat.
1 Tablespoon minced garlic, 1 cup chopped onion
To a mini food chopper add tomatoes, oregano, chipotle with adobo, cumin, chicken base, salt, pepper, and reserved onion mixture. Blend until smooth.
14 ounces fire roasted tomatoes, 1 Tablespoon dried oregano, 3 chipotle peppers in adobo sauce, 1 1/2 teaspoons ground cumin, 1 teaspoon chicken base, 2 teaspoons salt, 2 teaspoons black pepper
Empty contents of food chopper into skillet and add the water. Whisk together.
3/4 cup water
Stir in the shredded chicken and heat through.
1 pound cooked, shredded chicken

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You can use rotisserie chicken, leftover chicken, or you can poach a couple of raw chicken breasts for this recipe.
A can of fire-roasted tomatoes adds another layer of spiciness to this dish. You can easily substitute with a can of regular diced tomatoes if preferred.

Course: Dinner

Cuisine: American, Mexican

Prep Time15

Cook Time10

Total Time25