Servings : 6-8
4 cups shredded Rotisserie chicken (see Notes)
1 tablespoon olive oil
1 sweet onion halved and thinly sliced
4 cloves garlic minced
2 tablespoons chipotle peppers in adobo sauce chopped
1 tablespoon adobo sauce (from above can) or to taste
1 teaspoon chicken bouillon
1 tsp EACH dried oregano, dried cumin
3/4 teaspoon salt
1/2 tsp EACH dried coriander, smoked paprika
1 14 oz. can fire roasted tomatoes with juices
1 4 oz. can mild diced green chiles
- Heat oil in a large skillet over medium heat. Once hot, add the onions and sauté for 4-5 minutes (If you’ve made your own shredded chicken, you can skip sautéing the onion and instead use a slotted spoon to scoop out the onion simmered with the chicken.)
- Add garlic and sauté for 30 seconds. Stir in all remaining ingredients EXCEPT the chicken. Bring to a gentle simmer, and cook for 5 minutes.
- Visit Chicken Tinga Recipe @ carlsbadcravings.com for full instructions.