Low Sodium Chicken Tinga

Dive into the rich, smoky flavors of this Low Sodium Chicken Tinga, a healthier spin on the classic Mexican dish that doesn’t compromise on taste. Tender, shredded chicken breasts are simmered in a vibrant tomato and chipotle adobo sauce, enhanced with fragrant cumin, oregano, and a splash of fresh lime juice for a zesty finish. This recipe is perfect for those watching their sodium intake, thanks to the use of low sodium chicken broth and naturally flavorful ingredients. Serve this savory chicken tinga on warm corn tortillas, topped with creamy avocado slices and fresh cilantro for a wholesome, crowd-pleasing meal that’s ready in under an hour. Whether you’re prepping for family taco night or looking for a nutritious meal prep option, this dish strikes the perfect balance of health and bold flavor.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic cloves, minced
• 3 large tomatoes, finely chopped
• 1 tablespoon chipotle peppers in adobo sauce (low sodium if possible), minced
• 1 cup low sodium chicken broth
• 1 piece bay leaf
• 1 teaspoon cumin powder
• 1 teaspoon oregano
• 0.5 teaspoon freshly ground black pepper
• 2 tablespoons fresh lime juice
• 0.25 cup fresh cilantro, chopped
• 8 pieces corn tortillas
• 1 piece avocado, sliced (optional for serving)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 2

In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Step 3

Add the chopped tomatoes and minced chipotle peppers to the skillet. Stir everything together and cook for about 5 minutes, until the tomatoes start to break down.

Step 4

Pour in the low sodium chicken broth and add the bay leaf, cumin, oregano, and freshly ground black pepper. Bring the mixture to a simmer.

Step 5

Shred the cooled chicken breasts using two forks, then add the shredded chicken back into the skillet with the tomato mixture. Stir to ensure the chicken is well coated in the sauce.

Step 6

Reduce the heat to low, cover, and let the mixture simmer for about 15 minutes, allowing the flavors to meld together.

Step 7

Remove the bay leaf, and stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning if necessary, though additional salt should generally be avoided to keep the sodium low.

Step 8

Warm the corn tortillas in a dry skillet or microwave.

Step 9

Serve the Chicken Tinga on the warmed corn tortillas, and top with optional avocado slices. Garnish with additional cilantro if desired.

Nutrition Facts

Serving size	(1847.3g)

Amount per serving	% Daily Value*
Calories	2142.9

Total Fat 75.5g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 1018.2mg	0%
Total Carbohydrate 226.9g	0%
Dietary Fiber 45.9g	0%
Total Sugars 23.2g
Protein 145.7g	0%

Vitamin D 3.5IU	0%
Calcium 461.9mg	0%
Iron 15.0mg	0%
Potassium 3986.8mg	0%

*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: 31.3%

Protein: 26.9%

Carbs: 41.8%