Chicken Tinga Salad

Add oil to a skillet and heat to medium, add in onions and garlic and cook for 2-3 minutes seasoning with salt and pepper. Add in oregano and cumin and cook for another 2 minutes. Add in tomatoes, chopped chipotle peppers, and chicken stock and sauté another 3-5 min seasoning again with salt and pepper. Remove from pan and purée until smooth. Add in shredded chicken and stir to coat and cook another 5 minutes.

Layer lettuce, black beans, corn, green onions, cucumber, cilantro, and avocado and then Chicken Tinga on top. Sprinkle with cojita cheese & squeeze fresh lime juice over top and serve immediately.