Chicken Tinga Bowls
Dig into spicy Chicken Tinga Bowls with our Organic Blue Corn Sea Salt Tortilla Chips for the perfect pairing.
Ingredients:
For Chicken:
- 4 cups shredded cooked chicken
- 1 tbsp olive oil
- 1 cup sliced yellow onion
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Salt and pepper to taste
- 1 tsp minced garlic
- 4 ounce can diced green chiles
- 15 ounce can fire roasted tomatoes, undrained
- 2 chipotle chiles in adobo sauce
- 1 tbsp adobo sauce
To assemble:
- Mi Niña Organic Blue Corn Sea Salt Tortilla Chips
- 2 cups cooked rice
- ½ an avocado, peeled and sliced
- 1 cup canned black beans, rinsed and drained
- Crumbled queso fresco
- Cilantro
- Lime wedges
Instructions:
1. Heat the olive oil in a skillet over medium-high heat. Add in the onions and sauté until they're soft and tender, about 4-6 minutes. Add in the garlic and sauté for another minute.
2. Pour in the fire roasted tomatoes, dried spices, chipotle chiles, adobo sauce, and green chiles. Season with salt and pepper and stir everything together. Cook until warmed through.
3. Pour the tomato mixture into a blender and purée until smooth. Pour the sauce back into the skillet and stir in the shredded chicken. Cook on medium-low heat until warmed through.
4. To assemble the bowls, fill them with rice and then top with some of the chicken tinga, black beans, avocado slices, crumbled queso fresco, cilantro, lime wedges, a handful of Mi Niña tortilla chips and enjoy!
