Chicken Tinga Tostadas

Name: Chicken Tinga Tostadas
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 1.5 lbs Chicken Thighs; 1 medium Onion; 3 cloves Garlic; 28 oz Canned Diced Tomatoes; 2 count Chipotle Peppers in Adobo Sauce; 1 cup Chicken Broth; 1 tbsp Olive Oil; 1 tsp Salt; 0.5 tsp Black Pepper; 8 count Tostada Shells; 2 cups Shredded Lettuce; 0.5 cup Queso Fresco; 0.5 cup Mexican Crema

Crispy tostadas topped with shredded chicken in a smoky chipotle sauce, a flavorful and satisfying lunch.

65m4 servings

SOY-free

600 cal|45g protein|40g carbs|30g fat|8g fiber

Ingredients

about 680 g Chicken Thighs
1 medium Onion
3 cloves Garlic
about 790 g Canned Diced Tomatoes
2 count Chipotle Peppers in Adobo Sauce
1 cup Chicken Broth
1 tbsp Olive Oil
1 tsp Salt
0.5 tsp Black Pepper
8 count Tostada Shells
2 cups Shredded Lettuce
0.5 cup Queso Fresco
0.5 cup Mexican Crema

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a large pot, combine chicken thighs, onion, garlic, canned diced tomatoes, chipotle peppers, chicken broth, olive oil, salt, and pepper.
2Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until chicken is cooked through and easily shreds.
3Remove chicken from the pot and shred with two forks.
4Return shredded chicken to the pot and simmer for another 10 minutes to allow the sauce to thicken.
5Spread shredded lettuce on tostada shells, top with chicken tinga, queso fresco, and Mexican crema. Serve immediately.

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