Campbell’s Chicken Tinga Bowl

Description
Brown rice topped with slow simmered, shredded chicken breast, onions, garlic, tomato soup, cumin, and chipotle peppers in a bowl topped with black beans, corn, Monterey
Jack cheese, avocado, cilantro, and tortillas.

Serving size: 1-1/2 CUPS

Instructions

1. Using a medium sauce pot, heat canola oil over medium heat.
2. Add onions. Sauté for 2-3 minutes.
3. Add garlic. Cook for additional 1 minute.
4.  Add black pepper, oregano, cumin, and chipotle peppers. Cook for 3-4 minutes.
5. Add chopped cilantro, chicken, and Swanson® Natural Goodness® Chicken Broth.
   Simmer for 5 minutes.
6. Add Campbell’s® Condensed Tomato Soup.
   Let simmer on low to medium heat for 20 minutes.
   CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
7. Remove chicken breast from sauce. Pull into shreds. Return chicken to sauce and reserve.
   CCP: Hold for hot service at 140°F or higher until needed.
8. Assemble each bowl in the following order:
   • 1 cup (#4 scoop) cooked brown rice
   • 1/2 cup (#8 scoop) tomato chicken mixture
   • 1/3 cup (#12 scoop) corn
   • 1/3 cup (#12 scoop) black beans
   • 1/8 cup (#30 scoop) 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.

Download the Full Recipe Below