Heart-Healthy Chicken Tinga

Savor the rich, smoky flavors of Heart-Healthy Chicken Tinga, a nutritious twist on a classic Mexican favorite. This recipe combines tender shredded chicken breasts with a tangy tomato-chipotle sauce, bursting with bold spices like cumin and oregano. Low-sodium chicken broth and no-salt-added tomatoes make it a heart-friendly option, while fresh cilantro and a squeeze of lime add a bright, zesty finish. Perfectly paired with warm whole wheat tortillas, this satisfying dish is high in flavor but low in sodium, making it an ideal choice for a wholesome, balanced meal. Ready in just one hour, this crowd-pleasing recipe is as simple to prepare as it is to enjoy!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 medium onion
• 3 units garlic cloves
• 2 tablespoons tomato paste
• 2 units chipotle peppers in adobo sauce
• 14.5 ounces diced tomatoes, no salt added
• 1 cup low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 unit bay leaf
• 1 tablespoon olive oil
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 4 units lime wedges
• 8 units whole wheat tortillas

Directions

Step 1

Start by poaching the chicken breasts. Place them in a medium saucepan and cover with water. Bring to a gentle boil over medium heat and simmer for about 15 minutes, or until the chicken is cooked through. Remove the chicken from the pan and set aside to cool slightly.

Step 2

While the chicken is cooling, finely chop the onion and mince the garlic cloves.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion becomes translucent, about 5 minutes.

Step 4

Add the tomato paste to the skillet and cook, stirring frequently, for an additional 2 minutes to allow the paste to caramelize slightly.

Step 5

In a blender or food processor, combine the chipotle peppers, diced tomatoes (with their juice), and low-sodium chicken broth. Blend until smooth.

Step 6

Pour the tomato mixture into the skillet, then add the cumin, oregano, bay leaf, and black pepper. Stir to combine and let the mixture simmer over low heat for about 10 minutes to allow the flavors to meld.

Step 7

Meanwhile, shred the cooled chicken breasts using two forks.

Step 8

Add the shredded chicken to the skillet, stirring to coat the chicken evenly with the sauce. Simmer for an additional 10 minutes to heat through.

Step 9

Remove the bay leaf, and stir in the chopped cilantro.

Step 10

Serve the Chicken Tinga on warm whole wheat tortillas, garnished with fresh cilantro and lime wedges for squeezing over the top. Enjoy your heart-healthy meal!

Nutrition Facts

Serving size	1837.9 grams (1837.9g)

Amount per serving	% Daily Value*
Calories	2262

Total Fat 58.60g	75%
Saturated Fat 11.10g	55%
Polyunsaturated Fat 1.30g
Cholesterol 386mg	129%
Sodium 3317mg	144%
Total Carbohydrate 246.40g	90%
Dietary Fiber 37.50g	134%
Total Sugars 34.10g
Protein 185.10g	370%

Vitamin D 5IU	23%
Calcium 581mg	45%
Iron 23mg	125%
Potassium 3841mg	82%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.4%

Protein: 32.9%

Carbs: 43.7%