Chipotle Chicken Tinga

20 minutes Prep Time
30 minutes Cook Time
8 Servings

Take a break from basic tacos on your next Taco Tuesday and serve these instead! Perfect weeknight meal where your family can build how they like!

Ingredients

  • 4 chicken breasts, bone-in
  • 3 large onions, thinly sliced
  • 2 garlic cloves, minced
  • 1/4 cup vegetable oil
  • 1 can Red Gold® Petite Diced Tomatoes 14.5 oz
  • 2 chopped chipotle peppers in adobo sauce
  • 2 tablespoons chicken bouillon cubes
  • 1 tablespoon adobo sauce
  • Salt and black pepper to taste
  • 1 cup sour cream
  • 8 tostada shells, heated
  • 2 tablespoons fresh cilantro, chopped
  • 2 avocados, pitted and diced
  • lettuce, shredded
  • 1/2 cup queso fresco, crumbled

  • Red Gold® Mild Salsa 15.5 oz, or flavor of choice

Instructions

Step one

Place chicken into a large pot along with 1/4 cup of sliced onions, garlic and enough water to cover. Bring to a boil and cook chicken until no longer pink, about 25 minutes. Remove chicken, let cool and shred meat. Discard skin and bones.

Step two

Heat oil in a large skillet over medium heat. Add remaining onion slices and cook until transparent.

Step three

Place tomatoes, chicken bouillon and adobo into a blender or food processor. Process until mixture is smooth; season with salt and pepper. Pour this mixture into a large pan and add the shredded chicken and onions; heat through.

Step four

To serve: spread sour cream on the heated tostada shells. Top with a spoonful of chicken and other toppings of choice.

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