Ingredients
2 tbsp olive oil
1 large onion, sliced
3 garlic cloves, minced
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp smoked paprika
1 chipotle pepper in adobo sauce, chopped
1 can (14.5 oz) diced tomatoes
1/2 cup chicken broth
3 cups cooked, shredded chicken breast
Salt and pepper to taste
Corn tortillas or tostadas, for serving
Desired toppings (e.g., avocado, sour cream, cheese, cilantro, lime wedges)
Directions
1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add 1 large sliced onion to the skillet and sauté until translucent, about 5-7 minutes.
3. Add 3 minced garlic cloves to the skillet and cook for another 30 seconds until fragrant.
4. Stir in 1 teaspoon of dried oregano, 1 teaspoon of ground cumin, and 1/2 teaspoon of smoked paprika. Cook for about 1 minute to release the flavors.
5. Add 1 chopped chipotle pepper in adobo sauce to the skillet and mix well.
6. Pour in 1 can (14.5 oz) of diced tomatoes and 1/2 cup of chicken broth. Stir to combine.
7. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.
8. Add 3 cups of cooked, shredded chicken breast to the skillet and stir to coat the chicken evenly with the sauce.
9. Season with salt and pepper to taste. Let the mixture simmer for another 5 minutes until heated through.
10. Serve the tinga over corn tortillas or tostadas with desired toppings like avocado, sour cream, cheese, cilantro, and lime wedges.