Name: Chicken Tinga
Ingredients: 2 tbsp olive oil; 1 cup yellow onion, thinly sliced; 1 cup green bell pepper, seeded and thinly sliced; 2 tbsp garlic, minced; 1 can (14.5 oz) fire-roasted diced tomatoes, slightly drained; 1-2 chipotle peppers in adobo sauce, minced; 1 tbsp adobo sauce from the can; 1 tsp ground cumin; 2 tsp sazón seasoning; ½ tsp dried oregano; 2 cups cooked, shredded rotisserie chicken; 1 cup chicken broth; 1 tsp salt; 1 tbsp fresh cilantro, chopped; 2 jalapeño slices; 1 bag Tostitos® Hint of Lime Scoops!®, for serving; Optional toppings: diced avocado, pickled red onion, or Mexican crema

Instructions

Heat the olive oil in a large pot or oven-safe skillet over medium heat. Add the onion and green pepper and cook for 4-5 minutes, until softened. Add the garlic and cook for 30 seconds.
Stir in the fire-roasted tomatoes, chipotle peppers, adobo sauce, cumin, sazón, and oregano. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
Fold in the shredded chicken and chicken broth. Cover and simmer for 10 minutes.
Transfer to a serving bowl. Finish with cilantro and jalapeño slices, and serve hot with Tostitos® Hint of Lime Scoops!® for dipping.

Tostitos®Chicken Tinga

Recipe Description

Ingredients

Instructions

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