This authentic chicken tinga (tinga de pollo) features tender shredded chicken simmered in a rich, smoky tomato-chipotle sauce. It’s perfect for tacos, tostadas, burrito bowls, or a hearty taco salad.
If you love Mexican flavors and want an easy, family-friendly dinner, this chicken tinga delivers. The chipotle adds a smoky heat while the tomato base gives the sauce body and brightness. It adapts well to different serving styles—serve it piled into warm tortillas, over rice, on tostadas, or as a taco salad with crunchy tortilla strips.
For a quick weeknight version, use shredded rotisserie chicken and skip cooking the raw chicken. Make the sauce but reduce the chicken broth to one cup, simmer about 20 minutes, then stir in the pre-shredded chicken and heat 5–10 minutes until warmed through.
This tinga is also delicious topped with simple guacamole, crumbled cotija, fresh cilantro, and a squeeze of lime.
Ingredients
- Onion – yellow or white, thinly sliced.
- Garlic – freshly minced or garlic paste.
- Tomato paste – for concentrated tomato flavor.
- Chipotle sauce or chipotle peppers in adobo – use chipotle sauce/puree if available, or one chopped chipotle pepper from a can (remove stem).
- Diced tomatoes – one 14 oz can or about four Roma tomatoes, chopped.
- Chicken stock or broth – low sodium preferred.
- Chicken – boneless skinless breasts or thighs (about 1.5 lb). For speed, use shredded rotisserie chicken.
- Oil – olive, canola, or vegetable oil for cooking.
- Salt and black pepper – to taste.
- Tortillas – warm corn or flour tortillas (warmed in a dry skillet) or crispy taco/tostada shells.
- Toppings – shredded lettuce, cotija or queso fresco, shredded cheddar or pepper jack, pico de gallo, avocado, lime wedges, sliced radish, and cilantro.
Directions
1) Heat 1 tablespoon oil in a large skillet over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add the garlic and cook 1 minute. Stir in the tomato paste, chipotle sauce (or finely chopped chipotle), diced tomatoes (drain excess liquid if watery), and 1 cup chicken stock. Bring to a gentle boil, then simmer 5 minutes.
2) Season the chicken with salt and pepper. In a separate skillet or Dutch oven, heat 1 tablespoon oil and sear the chicken until golden on both sides. Pour the tinga sauce and the remaining 1 cup chicken broth over the chicken. Simmer until the chicken reaches 165°F (about 15–20 minutes). Remove the chicken and shred with two forks.
3) Carefully transfer the sauce to a blender and blend until smooth. Work in batches if needed and avoid overfilling with hot liquid.
4) Return the shredded chicken to the pot with the blended sauce and heat through. Adjust seasoning with salt and pepper.
5) Serve the tinga in warm tortillas, on tostadas, or with Mexican rice and beans. Top with your choice of cheese, greens, avocado, pico de gallo, radish, and a squeeze of lime.
Tips
- For the fastest option, swap raw chicken for shredded rotisserie chicken and reduce the total chicken broth by 1 cup.
- Stir a few tablespoons of sour cream into the finished tinga for a creamier sauce and serve over rice.
Slow cooker method
Yes. Season chicken with salt and pepper and place in the slow cooker. Pour the remaining ingredients over the chicken (omit tortillas and toppings). Cook on low about 3 hours or until the chicken reaches 165°F, then shred and mix with the sauce.
Storage
Refrigerate leftovers in an airtight container for 3–4 days. Reheat on the stovetop or microwave until hot. Freeze in freezer-safe containers for up to three months; thaw overnight in the refrigerator before reheating.
More Mexican-inspired recipes
- Rotisserie Chicken Enchiladas
- Mexican Corn Pasta Salad
- Ground Beef Queso Dip
- Instant Pot Carne Guisada
📖 Recipe
Authentic Chicken Tinga
Ingredients
- 2 tablespoons oil, divided
- 1 cup onions, sliced
- 2 teaspoons garlic, minced or garlic paste
- 1/2 tablespoon tomato paste
- 1 tablespoon chipotle sauce or 1 chipotle pepper, chopped
- 14 oz diced tomatoes (canned) or 4 fresh tomatoes
- 2 cups chicken broth, divided
- 1.5 lb boneless skinless chicken breasts (or thighs)
- Salt and black pepper, to taste
Topping ideas
- Cotija or queso fresco, shredded pepper jack
- Shredded lettuce, sliced radish, cilantro, pico de gallo, lime wedges
Instructions
- Heat 1 tablespoon oil in a large skillet over medium heat. Cook sliced onions until softened, about 5 minutes. Add garlic and cook 1 minute. Stir in tomato paste, chipotle sauce (or chopped chipotle), diced tomatoes, and 1 cup chicken stock. Bring to a gentle boil and simmer 5 minutes.
- Season the chicken with salt and pepper. In a separate skillet or Dutch oven, heat 1 tablespoon oil and sear chicken until golden on both sides. Add the tinga sauce and remaining 1 cup chicken broth. Simmer until chicken reaches 165°F, about 15–20 minutes. Remove chicken and shred.
- Carefully blend the sauce until smooth in batches if necessary—do not overfill the blender with hot liquid.
- Return shredded chicken to the pot with the blended sauce and heat through. Adjust seasoning.
- Serve as tacos, tostadas, or with Mexican rice and beans. Top as desired.
Notes
- To save time, use shredded rotisserie chicken and reduce the broth by 1 cup.
- Stir in a little sour cream to make the sauce creamier before serving over rice.
- If using canned chipotle peppers, remove any stems before chopping.
- Slow cooker: place seasoned chicken and sauce ingredients in the slow cooker and cook on low about 3 hours or until chicken is 165°F. Shred and serve.
Nutrition (per serving)
- Calories: 302 kcal
- Carbohydrates: 10 g
- Protein: 38 g
- Fat: 12 g
- Sodium: 661 mg