Spicy Shredded Chicken Tinga

1. 1

   Bring a saucepan of lightly salted water to a boil. Reduce the heat to medium-low. Cook the chicken in the simmering water until it is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted in the center should register at least 165 degrees F (74 degrees C). Transfer the chicken to a cutting board and shred it using 2 forks.

2. 2

   Blend the stewed tomatoes, chipotle salsa, and apple cider vinegar in a blender until smooth.

3. 3

   Combine the shredded chicken, the blended sauce, and the onion in a saucepan over medium-low heat. Simmer until the onions are translucent, about 10 minutes. Season with salt and pepper.

• Calories 162.91 kcal Moderate
• Protein 27.13 g Good Source
• Carbs 8.89 g Moderate
• Total Fat 1.69 g Low Source
• Saturated Fat 0.02 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 70.38 mg High
• Sodium 386.19 mg Moderate
• Fiber 2.41 g Low Source
• Sugar 3.38 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 24.95 mg Low Source
• Iron 1.49 mg Low Source
• Potassium 158.71 mg Low Source
• Vitamin A 4.79 mcg_rae Low Source
• Vitamin C 4.2 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Onions 🧅