Fall

Chicken Tinga

Name: Chicken Tinga
Prep time: 10 min \
Cook time: 20 min \
Total time: 30 min
Yield: 6
Ingredients: 1 tablespoon olive oil >; 1 medium yellow onion, diced >; 4 cloves garlic, minced >; 1 (28-oz) can fire-roasted crushed tomatoes >; 2--3 chipotle peppers in adobo sauce, minced (plus 1--2 tablespoons > adobo sauce) >; 2 tablespoons taco seasoning >; 1 tablespoon chicken bouillon (or 1 cube) >; 3 cups shredded rotisserie chicken >; Salt and pepper to taste; Corn tortillas, warmed >; Shredded cabbage >; Sliced radishes >; Sliced avocado >; Cotija cheese, crumbled >; Lime wedges >; Fresh cilantro

Source: The Modern Proper --- Holly Erickson🐔🇲🇽Original ↗

Prep

10 min \

Cook

20 min \

Total

30 min

Servings

Method

01
Heat olive oil in a large skillet or pot over medium heat. Add onion and cook until softened, about 3--4 minutes. Add garlic and cook 1 minute more.
02
Add fire-roasted tomatoes, chipotles in adobo (with sauce), taco seasoning, and chicken bouillon. Stir to combine.
03
Bring to a simmer and cook for 10 minutes, stirring occasionally, until thickened slightly.
04
Stir in shredded chicken and cook until heated through, about 5 minutes. Season with salt and pepper.
05
Serve on warm corn tortillas with cabbage, radishes, avocado, cotija, cilantro, and lime.