Chicken Tinga

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Chicken Tinga is a classic Mexican dish, but not necessarily something you will find on the menu of your favorite Mexican restaurant.  It consists of shredded chicken in a tomato based, slightly spicy, smoky, sauce with onions and garlic.  Sounds yummy doesn’t it?  Do I have your attention?  Chicken Tinga is most commonly served as a taco filling or on a tostada.  It has slow roasted flavor but comes together quickly. It is definitely a full-flavored crowd pleaser.  We serve it on a heated tostada along with refried beans, avocado slices, shredded lettuce and a sprinkle of cheese, but you can add whatever toppings that make your heart sing.  ~Kathy

3 c. boneless, skinless chicken breast; cooked and shredded

¼ c. onion, chopped

1/8 tsp. salt

1 T. water

2 cloves garlic, minced

¼ tsp. cumin

1 (8 oz.) can tomato sauce

¼ c. chicken broth

2 T. sauce from canned chipotle peppers in adobo sauce

Cook chicken completely, shred and set aside.  You can use any cooked chicken breast, but we often use store-bought rotisserie chicken. 

Spray a large, deep skillet with cooking spray.  Over medium heat add onion, salt and water. Cook and stir about 3 minutes then add minced garlic. Cook and stir an additional 2 minutes, until garlic is fragrant and onions are starting to soften. 

Stir in cumin, tomato sauce, chicken broth and adobo sauce.   Mix together and allow to come to a simmer.   Simmer and stir occasionally for about 5 minutes. 

Add chicken and allow to heat through before serving.

Makes six, 1/3 c. servings.  Each serving is zero WW Freestyle points!

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