Chicken Tinga Bowls
Chicken Tinga Bowls are an easy 30 minute Mexican inspired dinner! You'll love the smoky, spicy, slightly sweet tomato sauce that coats the shredded chicken.
Servings: 4 servings
Ingredients
- 4 cups shredded cooked chicken
- 1 tablespoon olive oil
- 1 cup sliced yellow onion
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 teaspoon garlic, grated or minced
- 4 ounces diced green chiles
- 15 ounces fire roasted tomatoes, undrained
- 2 chipotle chiles in adobo sauce
- 1 tablespoon adobo sauce
- 2 tablespoons honey, optional
- 2 cups cooked rice
- 1/2 of an avocado, peeled and sliced
- 1 cup black beans, rinsed and drained
- Crumbled queso fresco, cilantro, and lime wedges for additional toppings
Instructions
- Heat the olive oil in a skillet over medium-high heat. Add in the onions and sauté until they're soft and tender. 4-6 minutes. Add in the garlic and sauté for another minute.
- Pour in the fire roasted tomatoes, dried spices, chipotle chiles, adobo sauce, green chiles, and honey. Season with salt and pepper and stir everything together. Cook until warmed through.
- Pour the tomato mixture into a blender and purée until smooth. If needed do this in two batches. Pour the sauce back into the skillet and stir in the shredded chicken. Cook on medium-low heat until warmed through.
- To assemble the bowls, fill them with rice and then top with some of the chicken tinga, black beans, avocado slices, crumbled queso fresco, and cilantro. Serve with lime wedges if desired.
Nutrition
Calories: 558kcal | Carbohydrates: 58g | Protein: 53g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Cholesterol: 119mg | Sodium: 237mg | Fiber: 10g | Sugar: 17g