Mexican · Dinner
Shredded Chicken Tomato Dip
A warm Mexican dip of shredded chicken breast simmered with onion, garlic, and cumin in a tomato-chipotle base, folded with melted Monterey Jack and sour cream, and finished with cilantro. Smoky, tangy, and served with tortilla chips for scooping.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
535Calories
42.5gProtein
31.2gFat
20.8gCarbs
5.9gSugar
3.1gFiber
862mgSodium
105mgChol
14.8gSat Fat
1020mgPotassium
570mgCalcium
1.1mgIron
0.4mcgVitamin B12
10.2mgVitamin C
protein-rich
low-carb
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat chicken breast dry and season with salt; chop onion, mince garlic, and mince chipotle in adobo.
2
Poach
Place chicken in a small saucepan, cover with water, and simmer over medium heat 12 minutes until center reaches 165°F.
3
Shred
Lift chicken onto a board and shred into bite-size strands with two forks while still warm.
4
Saute
Warm olive oil in a small skillet over medium heat and cook onion and garlic 3 minutes until soft and translucent.
5
Simmer
Stir canned tomatoes, chipotle in adobo, and cumin into skillet; simmer over medium-low heat 6 minutes, stirring occasionally, until thickened.
6
Build
Fold shredded chicken and sour cream into sauce, stirring over low heat 2 minutes until warmed through.
7
Melt
Transfer mixture to oven-safe dish, scatter Monterey Jack over top, and broil 3 minutes until cheese is molten.
8
Plate
Scatter cilantro over dip and serve with tortilla chips alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 1/2 cup60g, a quarter of a 14.5 oz can canned tomatoes
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 2 tsp2 tsp chipotle in adobo
- 1/2 tsp1/2 tsp cumin
- 3 oz86g Monterey Jack cheese
- 4 tbsp4 tbsp sour cream
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp cilantro
- 2 oz56g, roughly a small handful tortilla chips, for serving
- 2 pinch2 pinch salt
