Chicken Tinga with Chipotle (Shredded Chicken Taco Filling)
1
Points® value
Total Time
1 hr 15 min
Prep
20 min
Cook
55 min
Serves
16
Difficulty
Easy
Slow cooking the chicken breasts on the stovetop in a flavorful simmer sauce made of diced tomatoes, chipotle peppers, and cumin makes for juicy, fork-tender chicken. A single chipotle gives this dish a little bit of heat, but use two or even three, if you prefer things spicier. This recipe’s large yield makes it perfect for serving a crowd at your next fiesta or a great make-ahead item for planned leftovers because it will also freeze well. Make tacos and serve the succulent chicken spooned into warm tortillas or crisp lettuce leaves. Or make a taco bowl and serve it over a bed of lettuce, tomatoes, and a scoop of brown rice.
Ingredients
Olive oil
2 Tbsp
Uncooked boneless skinless chicken breast
2 pound(s)
Kosher salt
1 tsp, (or to taste)
Red onion
1 small, thinly sliced
Garlic
2 clove(s), minced
Canned diced tomatoes
14 oz
Canned chipotle peppers in adobo sauce
1 item(s), minced
Ground cumin
1 tsp
Chicken broth
½ cup(s), or water
Cilantro
6 sprig(s), tough stems and leaves separated (or to taste)