Spicy Shredded Chicken Tinga

1. 1

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

2. 2

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

3. 3

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

* Per serving · 4 servings · Values may vary.

No additional tips available.