Tinga de Pollo

Name: Tinga de Pollo
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pound chicken breast (boneless, skinless); 1 can crushed tomatoes (no-salt-added); 1 can black beans (low-sodium, rinsed and drained); 2 cup sweet corn (frozen); 1 yellow onion (medium, diced); 2 clove garlic (minced); 1 tablespoon olive oil (extra virgin); 1 teaspoon dried oregano; 1 teaspoon ground cumin; 0.5 teaspoon chipotle chili powder; 0.25 teaspoon salt; 8 whole corn tortillas; 0.25 cup fresh cilantro (chopped)

Tender shredded chicken breast simmered in a smoky tomato and chipotle sauce, served over warm black beans with steamed sweet corn and soft corn tortillas.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $2.49/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-Fat
Low-Saturated-Fat
Low-Sodium
Low-Calorie
High-Fiber
High-Protein
Halal
Low-Sugar
Low-Cholesterol

Ingredients

1 pound chicken breast (boneless, skinless)
1 can crushed tomatoes (no-salt-added)
1 can black beans (low-sodium, rinsed and drained)
2 cup sweet corn (frozen)
1 yellow onion (medium, diced)
2 clove garlic (minced)
1 tablespoon olive oil (extra virgin)
1 teaspoon dried oregano
1 teaspoon ground cumin
0.5 teaspoon chipotle chili powder
0.25 teaspoon salt
8 whole corn tortillas
0.25 cup fresh cilantro (chopped)

Instructions

Heat olive oil in a large skillet over medium-high heat. Add yellow onion and garlic, sautéing for 3 minutes until softened.
Stir in the crushed tomatoes, dried oregano, ground cumin, chipotle chili powder, and salt. Bring the mixture to a gentle simmer.
Nestle the chicken breast into the simmering sauce. Cover and simmer gently for 12 minutes until chicken reaches an internal temperature of 165°F.
Transfer chicken to a cutting board and shred with two forks. Return shredded chicken to the skillet along with the black beans and frozen sweet corn, stirring for 3 minutes until thoroughly warmed through.
Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side. Garnish the tinga with fresh cilantro and serve with the warm tortillas.

Notes

Leftovers reheat exceptionally well in the microwave; store tortillas separately.

Nutrition (per serving)

Calories: 415
Protein: 33.5 g
Carbohydrates: 57 g
Fat: 6.5 g
Fiber: 9.5 g
Sodium: 320 mg
Saturated Fat: 1.1 g
Sugar: 5 g
Cholesterol: 68 mg