Chicken Tinga

Ingredients

• •1.5 lbs boneless, skinless chicken breasts
• •2 tablespoons vegetable oil
• •1 medium white onion, sliced
• •3 cloves garlic, minced
• •2 chipotle peppers in adobo sauce, plus 1 tablespoon sauce chipotle peppers
• •1 can (14.5 oz) diced tomatoes
• •1/2 cup chicken broth
• •1/2 teaspoon cumin
• •1/4 teaspoon salt and black pepper
• •1/4 cup sliced jalapeños

Directions

1. 1Boil chicken breasts in salted water for 15 minutes until cooked through, then shred with two forks.
2. 2Heat oil in a large skillet over medium heat and sauté onion until softened, about 5 minutes.
3. 3Add garlic and cook for 1 minute until fragrant.
4. 4Stir in chipotle peppers with adobo sauce, diced tomatoes with juice, chicken broth, and cumin.
5. 5Add shredded chicken to the sauce and simmer for 10 minutes.
6. 6Season with salt and pepper to taste, then fold in jalapeños.
7. 7Serve warm with tortillas, rice, or atop tostadas with crema and cheese.

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