‘Campbell’s Chicken Tinga Bowl

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


  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.

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