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Chicken Tinga

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Chicken Tinga is a flavorful Mexican dish made with shredded chicken simmered in a smoky chipotle-tomato sauce, often served on tostadas, tacos, or rice.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 2 tbsp vegetable oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 3 medium tomatoes, chopped
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 1/2 cup reserved chicken broth (from cooking)
  • Corn tortillas or tostadas, for serving
  • Optional toppings: shredded lettuce, crumbled queso fresco, avocado slices, sour cream

Instructions

  1. Place chicken breasts in a pot with 4 cups chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until fully cooked. Remove chicken, reserve 1/2 cup broth, and shred meat with two forks.
  2. Heat vegetable oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Add tomatoes, chipotle peppers, oregano, cumin, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until tomatoes break down.
  4. Pour in the reserved chicken broth and simmer for 5 minutes to blend flavors.
  5. Add shredded chicken to the sauce, stirring to coat evenly. Cook for another 5 minutes.
  6. Serve hot on tostadas, in tacos, or over rice with your favorite toppings.

Notes

  • Adjust chipotle peppers for desired heat level.
  • You can substitute canned diced tomatoes if fresh are not available.
  • Chicken thighs can be used for a juicier texture.

Nutrition

Keywords: chicken tinga, Mexican chicken recipe, chipotle chicken, shredded chicken tacos

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