Chicken Tinga Bowl
Craft Authentic Mexican Flavors with a burst of vibrant spices and fresh ingredients, delivering a taste of Mexico to your customers.
This easy-to-follow recipe is not just a meal; it’s a culinary journey, delivering the bold, authentic flavors of Mexican cuisine to your patrons. Craft a slow-simmered ensemble featuring tender chicken, aromatic cumin, hearty black beans, and a touch of chipotle, served over wholesome whole grain brown rice. Unleash the culinary possibilities of Campbell’s to bring forth dishes that are not only bursting with flavor but also rich in fiber and protein. Transform ordinary ingredients into extraordinary experiences for your patrons.
Yield: 24 Servings
INGREDIENTS
| canola oil | 1/4 cup |
| onion, sliced thin | 2 cups |
| garlic, minced | 1 tbsp. |
| black pepper, ground | 1/2 tsp. |
| dried oregano leaves | 1 tbsp. |
| cumin, ground | 1 tsp. |
| canned chipotle pepper, pureed | 2 tsp. |
| cilantro, chopped | 2 tbsp. |
| cooked chicken, shredded | 19.5 cup |
| chicken Broth | 1 cup |
| Campbell’s® Condensed Tomato Soup (Item #76910) | 1 can |
| cooked brown rice | 24 cups |
| frozen whole kernel corn, thawed, drained | 6 cups |
| black beans, canned, rinsed, drained | 6 cups |
| monterey Jack cheese, shredded | 3 cups |
| avocado, ripe, peeled, pitted, sliced | 4 each |
| corn tortilla, 6-inch, warmed | 24 each |
| cilantro, sprigs | 1/2 cup |
Directions:
- Heat oil over medium heat.
- Add onion. Sauté for 2-3 minutes.
- Add garlic. Cook for additional minute.
- Add black pepper, oregano, cumin and chipotle peppers. Cook for 3-4 minutes.
- Add chopped cilantro, chicken and chicken broth. Simmer for 5 minutes.
- Add Tomato Soup. Let simmer on low to medium heat for 20 minutes.
- Remove chicken breast from sauce. Pull into shreds. REturn chicken to sauce and reserve.
- Assemble each bowl in the following order:
- 1 cup cooked brown rice
- 1/2 cup tomato chicken mixture
- 1/3 cup corn
- 1/3 cup black beans
- 1/8 cup shredded Monterey jack cheese
- 3 slices of avocado
- To Serve: Garnish each bowl with 1 tortilla cut in 6 pieces and a sprig of cilantro. Serve immediately.