Ingredients

• ●1.5 lbs cooked chicken, shredded
• ●1 tablespoon olive oil
• ●1 medium onion, thinly sliced
• ●1 (14.5 ounce) can canned diced tomatoes, undrained
• ●1/2 chipotle pepper in adobo sauce, seeded
• ●1 clove garlic, minced
• ●1/4 cup chicken broth
• ●1/2 teaspoon ground cumin
• ●8-10 corn or flour tortillas
• ●1 cup shredded lettuce
• ●1/2 cup crumbled cheese
• ●1/4 cup sour cream
• ●1/2 avocado avocado slices
• ●1/4 cup cilantro
• ●2 lime wedges

Instructions

1. 1In a blender or food processor, combine the diced tomatoes (with their juice), chipotle pepper, minced garlic, chicken broth, and cumin. Blend until smooth. Taste and adjust seasoning as needed.
2. 2Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened and translucent, about 5-7 minutes.
3. 3Pour the blended tomato sauce into the skillet with the onions. Bring to a simmer and cook for about 10 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
4. 4Add the shredded chicken to the skillet with the sauce. Toss to coat the chicken evenly. Heat through, about 5 minutes. Taste and add salt and pepper as needed.
5. 5While the chicken is heating, warm the tortillas according to package directions. You can warm them in a dry skillet, in the microwave, or wrapped in foil in the oven.
6. 6Fill each warm tortilla with the chicken tinga mixture. Top with your favorite toppings, such as shredded lettuce, crumbled cheese, sour cream, avocado slices, cilantro, and a squeeze of lime juice.
7. 7Serve Immediately. Enjoy your delicious and speedy Chicken Tinga Tacos!