can of campbell's tomato soup beside a white bowl of cooked rice, chicken, black beans, corn, cheese, avocado

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


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


  1. Heat oil over medium heat.
  2. Add onion. Sauté for 2-3 minutes.
  3. Add garlic. Cook for additional minute.
  4. Add black pepper, oregano, cumin and chipotle peppers. Cook for 3-4 minutes.
  5. Add chopped cilantro, chicken and chicken broth. Simmer for 5 minutes.
  6. Add Tomato Soup. Let simmer on low to medium heat for 20 minutes.
  7. Remove chicken breast from sauce. Pull into shreds. REturn chicken to sauce and reserve.
  8. 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
  9. To Serve: Garnish each bowl with 1 tortilla cut in 6 pieces and a sprig of cilantro. Serve immediately.