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Chipotle Chicken Tinga

  • Chicken Tinga
PREP: 20 minutes
COOK: 30 minutes
Take a break from basic tacos on your next Taco Tuesday and serve these instead! Spicy, smoky flavor transforms plain chicken into something downright addictive. Perfect for a weeknight meal where your family can build them how they like! Setup your toppings and let them create!


4 chicken, bone-in breasts
3 large onions, thinly sliced
2 garlic cloves, minced
1/4 cup vegetable oil
2 tablespoons chicken bouillon cubes
1 (28 ounce) can Redpack® Petite Diced Tomatoes
2 chopped chipotle peppers in adobo sauce
1 tablespoon adobo sauce
Salt and black pepper to taste
8 tostada shells, heated
1 cup sour cream
2 tablespoons fresh cilantro, chopped
2 avocados, pitted and diced
lettuce, shredded
1/2 cup queso fresco


  • Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic and enough water to cover.  Bring to a boil and cook until chicken cooked through, about 25 minutes.  Remove chicken and set aside to cool.  When chicken is cooled, shred the meat, discard skin and bones.
  • Heat oil in a large skillet over medium heat.  Add the remaining onion and cook until transparent.
  • Place tomatoes, chipotle, adobo sauce and chicken granules into a blender or food processor.  Process until mixture is smooth.  Taste and season with salt and pepper to your liking.  Pour mixture into the pan with the onions, add the shredded chicken and heat through.
  • Serve on tostada shells, topped with sour cream, avocado, lettuce, queso and salsa or other toppings of our choice.


Calories: 390 | Fat: 26.0g | Trans Fats: 0g | Cholesterol: 60mg | Sodium: 1290mg | Carbohydrate: 23g | Fiber: 5g | Protein: 20g | Vitamin A: 15% | Vitamin C: 20% | Calcium: 15% | Iron: 6%


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