Ingredients
- 1 Tablespoon Oil
- 1 Onion Small, diced
- 1 can Black Beans 15 ounces, low sodium
- 1 can Corn 15 ounces
- 3 cans Chicken Breast Canned; 12½ ounces
- 1 can Chipotle Peppers in Adobo Sauce Optional; 3½ ounces
- 3 Tablespoon Taco Seasoning
- 8 ounces Salsa
- 12 Tortillas Corn or flour
- Sour Cream Optional
- Cheese Optional; shredded (Monterey jack, white cheddar, queso fresco)
Equipment
- Stovetop
- Large Pot with Lid
- Frying Pan
Instructions
- Heat a large pot on medium heat with a Tablespoon of olive oil.
- Once the oil is heated, add the diced onions and sauté for about one minute.
- Next, add chicken, corn, black beans, taco seasoning, and salsa. Stir over high heat.
- If using, chop the chipotle peppers and add them into the mix with their adobo sauce.
- Stir and keep over medium heat until it's brought to a boil.
- Turn the heat down to a simmer and cover with a lid while you prepare your tortillas.
- Using a frying pan, over high heat, place the corn or flour tortillas until they're toasted.
- Once tortillas are ready, place the taco filling on top followed by any other optional toppings (cheese, sour cream, etc.).
Nutrition
Nutrition Facts
Chicken Tinga Tacos
Amount per Serving
Calories
173
Calories from Fat 36
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
1
mg
0
%
Sodium
396
mg
17
%
Potassium
249
mg
7
%
Carbohydrates
29
g
10
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
6
g
12
%
Vitamin A
241
IU
5
%
Vitamin C
3
mg
4
%
Calcium
58
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Black Beans, Canned Chicken Breast, Cheddar Cheese, Chicken Breast, Chipotle Peppers, Corn, Corn Tortillas, Flour Tortillas, Onion, Onions, Salsa, Shredded Cheese, Sour Cream, Taco Seasoning, Tortillas