Chicken Tinga Keto

A delicious and healthy low-carb version of the traditional Chicken Tinga, featuring shredded chicken in a rich, zesty sauce made with chipotle peppers and tomatoes.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Keto, Mexican

Calories: 290

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb Boneless, skinless chicken breast or thighs Rotisserie chicken can be used for quick prep.
2 Tbsp Olive oil Avocado oil is a great alternative.
1 medium Onion, diced Shallots can be used if preferred.
3 cloves Garlic, minced Fresh is always better than garlic powder.
1 can (14.5 oz) Diced tomatoes Canned tomatoes work as a suitable substitute.
2 Tbsp Chipotle peppers in adobo sauce Use smoked paprika for less spiciness.
1 cup Chicken broth Vegetable broth can work too.
1 tsp Cumin Use fresh for best taste.
1 tsp Oregano Use fresh for best taste.
1 Tbsp Lime juice Lemon juice suffices in a pinch.
to taste Salt and pepper Adjust according to preference.

Method

Preparation

In a large skillet, heat the olive oil over medium-high heat.
Add diced onion, sautéing until translucent, about 4-5 minutes.
Stir in garlic, cooking for an additional minute until fragrant.
Incorporate diced tomatoes and chipotle peppers, cooking for 5 minutes until heated through.
Pour in chicken broth, then add shredded chicken and stir well.
Season with cumin, oregano, salt, and pepper; allow to simmer uncovered for 15 minutes.
Add lime juice at the end for a refreshing finish.
Serve warm, either on its own or over a bed of lettuce.

Notes

For best results, allow chicken to marinate in the sauce for ideal taste. Use fresh herbs and lime for added flavor elevation. It freezes beautifully for up to three months.