Salsa Verde Chicken Tinga only 5 Points

Here’s the recipe for Salsa Verde Chicken Tinga translated and slightly clarified, followed by the calculation of Weight Watchers points.

Salsa Verde Chicken Tinga


Water (enough to cover the chicken)
800 grams (1.76 lbs) chicken breast, whole, boned, and skinless
1/4 onion
1/2 head of garlic
1/4 bunch fresh cilantro
Pinch of salt
1 tablespoon vegetable oil
1/2 onion, chopped
2 cloves of garlic, chopped
8 green tomatoes (tomatillos)
4 serrano chilies
1 tablespoon cumin
3 bay leaves
1/2 cup fresh cilantro, chopped
1 cup chicken broth
1 tablespoon vegetable oil
1 onion, sliced and steamed
Avocado slices, for garnish
Parsley leaves, for garnish
Beans and corn tortillas, for serving


Cook the Chicken:

In a pot with enough water, cook the chicken with 1/4 onion, 1/2 head of garlic, 1/4 bunch of cilantro, and a pinch of salt until the chicken is fully cooked. Remove the chicken from the broth and set aside. Reserve the broth.

Shred the Chicken:

On a board, shred the cooked chicken and set it aside.

Prepare the Sauce:

In a deep pan, heat 1 tablespoon of vegetable oil and cook the 1/2 chopped onion, 2 cloves of chopped garlic, green tomatoes, serrano chilies, cumin, 3 bay leaves, and 1/2 cup chopped cilantro until the vegetables change color. Add 1 cup of the reserved chicken broth and cook until the vegetables are soft and the liquid is reduced. Let it cool slightly.

Blend the Sauce:

Blend the cooked vegetable mixture until smooth to create the sauce.

Combine Chicken and Sauce:

In a pan, heat 1 tablespoon of vegetable oil and cook the steamed sliced onion until translucent. Add the shredded chicken and cook for 5 minutes. Pour the sauce over the chicken. Bring to a boil and cook for an additional 10 minutes. Season to taste.


Serve the chicken tinga garnished with avocado slices and parsley leaves. Accompany with beans and corn tortillas.

Weight Watchers Points Calculation

Ingredients Points:

Chicken breast (800 grams/1.76 lbs): 0 points (skinless, boneless chicken breast is 0 points on most plans)
Onion (1/4 + 1/2 + 1 = 1.75 onions total): 0 points
Garlic (1/2 head + 2 cloves): 0 points
Fresh cilantro: 0 points
Vegetable oil (2 tablespoons total): 8 points (4 points per tablespoon)
Green tomatoes (8): 0 points
Serrano chilies (4): 0 points
Cumin (1 tablespoon): 0 points
Bay leaves (3): 0 points
Chicken broth (1 cup): 1 point (varies by brand, assuming 1 point for homemade or low-sodium)
Avocado (1/2 medium avocado, sliced): 5 points (approximate for garnish)
Parsley: 0 points
Beans (1/2 cup): 2 points (assuming black beans or pinto beans)
Corn tortillas (2 small): 3 points (approximate, varies by brand and size)

Total Points:

Total for the entire recipe: 19 points
Per serving (assuming 4 servings): 5 points per serving
This is a rough estimation. Points may vary based on specific ingredients and brands used. Adjust as necessary for your personal Weight Watchers plan.


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