Spicy Shredded Chicken Tinga recipe
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Ingredients
- 2 skinless, boneless chicken breast halves ½ (15 ounce) can stewed tomatoes ¾ cup chipotle salsa 1 tablespoon apple cider vinegar 1 small white onion, sliced thinly salt and ground black pepper to taste
Nutrition Info
- 91.9 caloriescarbohydrate: 8 gcholesterol: 29.3 mgfat: 1.3 gfiber: 1.6 gprotein: 12.4 gsaturatedFat: 0.4 gservingSize: -sodium: 432.2 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Spicy Shredded Chicken Tinga
Directions
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Bring a saucepan of lightly-salted water to a boil. Reduce heat to medium-low. Cook chicken in simmering water until until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and tear into shreds using 2 forks.
Blend stewed tomatoes, chipotle salsa, and apple cider vinegar in a blender until smooth.
Combine shredded chicken, blended sauce, and onion in a saucepan over medium-low heat. Cook at a simmer until the onions are translucent, about 10 minutes. Season with salt and pepper.