Chicken Tinga
User Reviews
5
-
Prep Time
8 mins
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Cook Time
20 mins
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Total Time
28 mins
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Servings
6
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Calories
255 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken Tinga
Description
This Chicken Tinga recipe features shredded cooked chicken breasts bathed in a smoky and spicy sauce made from canned diced tomatoes, chipotle peppers in adobo, garlic, tomato paste, and spices like oregano and cumin. The onions are sautéed until translucent, and spices briefly toasted to develop their aromas before adding liquids to simmer and blend flavors. After simmering, the bay leaf is removed, and the sauce is pureed to ensure a smooth consistency that evenly coats the chicken.
The final dish offers a mildly spicy, smoky tomato base wrapped around tender shredded chicken. The method ensures the chicken remains moist while absorbing the rich sauce. Serving suggestions include lettuce cups or keto-friendly tortillas topped with fresh accompaniments like shredded cabbage, avocado, pickled jalapeños, queso fresco, cilantro, and lime for added texture and brightness.
Optional toppings enrich the dish with crunchy, creamy, and tangy notes, complementing the bold flavors of the tinga sauce and chicken. This recipe suits those looking for flavorful protein suitable for low-carb or Mexican-inspired meals.
Ingredients
- 5 cups chicken breast rotisserie is fine, cooked
- 15 ounce diced tomatoes lowest carb, canned
- ½ yellow onion diced
- 1 cup chicken broth
- 2 chipotle peppers in the can
- 2 teaspoons adobo sauce from the chipotle peppers
- 3 cloves garlic minced
- 1 bay leaf
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- ½ teaspoon oregano dried
- ½ teaspoon cumin ground
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
- Shred the chicken breast and set it aside.
- Heat a skillet to medium and add in the olive oil, onions, pepper and half the salt. Sauté until they are translucent.
- Add in the garlic and sauté for 15 seconds, making sure not to brown it.
- Add in the ground cumin and allow it to toast for 10 seconds, then pour in the chicken broth, diced tomatoes, tomato paste, bay leaf, remaining salt, chipotle peppers and adobo sauce. Simmer on low for 10 minutes.
- Discard the bay leaf, then transfer the sauce to a food processor and puree.
- Pour the sauce back into the skillet, then add the shredded chicken. Toss the chicken in the sauce to coat and simmer for 5 minutes.
- Serve in either lettuce cups or Keto friendly tortillas with your favorite toppings (see recipe notes for suggestions)
Notes
- Optional toppings include shredded cabbage, sliced avocado, thinly sliced or pickled red onion, pickled jalapeño peppers, queso fresco, chopped fresh cilantro, and a squeeze of lime.
- Serve in lettuce cups or keto-friendly tortillas according to dietary preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 6g | 2% |
| Protein | 35g | 70% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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