Shredded Chicken for Tostadas Tinga
Transform your tostadas with this irresistible Shredded Chicken for Tostadas Tinga, a bold and flavorful recipe that brings authentic Mexican flair to your table. Tender chicken breasts are simmered, shredded, and smothered in a smoky, spicy tomato-chipotle sauce, perfectly seasoned with aromatic oregano, cumin, and a hint of adobo. Sautéed onions and garlic provide a savory base, while a simmer in rich chicken broth ensures every bite is juicy and full of zest. Easy to prepare in under an hour, this dish is ideal for topping crispy tostadas—don't forget to pile on your favorite garnishes like creamy avocado, tangy sour cream, or crumbly cheese. Perfect for weeknight dinners or a casual fiesta, this vibrant chicken tinga recipe is the ultimate way to elevate your tostada game!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 medium white onion, thinly sliced
- 3 cloves garlic, minced
- 2 peppers canned chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce from canned chipotle peppers
- 1 14-ounce can diced tomatoes
- 1 cup chicken broth
- 2 tablespoons vegetable oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 whole bay leaf
Instructions
Place the chicken breasts in a medium pot and cover with water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and let it cool slightly. Shred the chicken with two forks and set aside.
In a large skillet, heat the vegetable oil over medium heat. Add the sliced onions and cook for 5 minutes, or until softened.
Add the minced garlic to the skillet and cook for 1 minute, stirring to prevent burning.
In a blender, combine the diced tomatoes, chipotle peppers, adobo sauce, oregano, cumin, salt, and black pepper. Blend until smooth.
Pour the blended tomato mixture into the skillet with the onions and garlic. Add the chicken broth and bay leaf, stirring to combine.
Bring the sauce to a simmer, then add the shredded chicken. Stir to coat the chicken in the sauce.
Simmer the mixture for 10-15 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Remove the bay leaf before serving. Use the shredded chicken tinga as a topping for tostadas with your favorite garnishes, such as lettuce, sour cream, avocado, or cheese.
Nutrition Facts
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 3887 mg | 169% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 11.8 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2025 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
