Yield:
6 Servings
Prep Time:
10 – 15 Minutes
Cook Time:
15 Minutes
Category
Lunch + Dinner
Calories:
86
Carbs:
5.4
Fat:
3.7
Fiber:
1.4
Protein:
6.7
WW Points:
1
ingredients
1 tablespoon olive oil
1 cup onion, chopped
2 cloves garlic, chopped
2 – 3 chipotles en adobo
1 teaspoon dried oregano
½ teaspoon cumin
2 bay leaves
¾ cup fire roasted tomatoes
¼ cup broth
½ teaspoon kosher salt
3 cup shredded rotisserie chicken
directions
Step 1:
Heat a large pan over medium. Once the pan is hot, add the oil and onion.
Step 2:
Sauté for a few minutes stirring occasionally. Add in the garlic and cook for another minute.
Step 3:
Next, add in the chipotles, oregano, cumin, and bay leaves and cook for another minute.
Step 4:
Add in the fire roasted tomatoes, broth, and salt. Bring to a simmer and cook for 10 minutes.
Step 5:
Next, remove bay leaves and transfer mixture into a blender. Blend until smooth then return to the pan, add in shredded chicken, mix well, and cook on low until chicken is heated through.
Jenn's Notes:
I made tostadas with the Tinga and used the following toppings:
1 Point: Baked Tostada
1 Point: Tinga
Topped with:
2 Points: Crema or Light Sour Cream (1 point)
1 Point: Avocado
Pickled Onions
Cilantro
My tostada came out to 5 points.