This authentic chicken tinga recipe features shredded chicken simmered in a rich, smoky tomato sauce. Chipotle peppers lend a distinctive smoky heat and bring a true Mexican flavor to tacos, tostadas, burrito bowls, and salads.
If you love Mexican food and want an easy way to spice up Taco Tuesday, this chicken tinga is a versatile weeknight winner. It works beautifully as taco filling, a tostada topping, in burrito bowls, or even over a salad. The sauce is tomato-forward and smoky from chipotle, balanced with onions and garlic for depth.
I grew up near the Mexican border, so these flavors are familiar and comforting. I often serve mine as a taco salad topped with crispy air-fryer tortilla strips, while my family prefers warm tortillas piled with the shredded chicken and fresh toppings.
Short on time? Use shredded rotisserie chicken and skip cooking raw chicken. Reduce the chicken broth by 1 cup, simmer the sauce for 20 minutes, add the shredded chicken, and heat 5–10 minutes until warmed through—simple and fast.
This tinga is delicious alongside classic accompaniments like homemade guacamole, Mexican rice, or refried beans.
Ingredients
- Onion – yellow onion is common, though white onion is traditional in some regions.
- Garlic – freshly minced or garlic paste to save time.
- Tomato paste – adds concentrated tomato flavor.
- Chipotle sauce or chipotle peppers in adobo – use chipotle puree, adobo sauce, or one chopped chipotle pepper from a can (remove any stem).
- Diced tomatoes – canned diced tomatoes or about four fresh Roma tomatoes.
- Chicken stock or broth – low-sodium recommended.
- Chicken – boneless, skinless breasts, thighs, or a mix; rotisserie chicken works for a quick version.
- Oil – olive, canola, or vegetable oil for cooking.
- Salt and black pepper – to taste.
- Tortillas – warm flour or corn tortillas (warmed on a dry skillet for best results), or use crunchy taco shells or tostada shells.
- Toppings – shredded lettuce, cotija or queso fresco, shredded cheddar or pepper jack, pico de gallo, avocado, lime wedges, cilantro, and sliced radish.
Directions
1) Heat 1 tablespoon oil in a large skillet over medium heat. Add sliced onions and cook until softened, about 5 minutes. Add garlic and cook 1 minute. Stir in tomato paste, chipotle sauce (or finely chopped chipotle), diced tomatoes (partially drained if watery), and 1 cup chicken stock. Bring to a gentle boil, then simmer 5 minutes.
2) While the sauce simmers, season both sides of the chicken with salt and pepper. Heat a second skillet or a Dutch oven with 1 tablespoon oil and sear the chicken until golden on both sides. Pour the simmered 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) Transfer the tinga sauce to a blender and puree until smooth, working in batches and taking care with hot liquids.
4) Return the shredded chicken to the pot, pour in the blended sauce, and heat through. Adjust seasoning with salt and pepper.
5) Serve in warmed tortillas, on tostadas, or with Mexican rice and beans. Top with cheese, avocado, pico de gallo, lime, and fresh cilantro as desired.
Tips
- For a quick shortcut, use shredded rotisserie chicken and reduce the chicken broth by 1 cup.
- Stir in a splash of sour cream to the finished tinga for a creamier sauce and serve over rice.
Can I make this in the crockpot/slow cooker?
Yes. Season chicken breasts with salt and pepper and place in the slow cooker. Add the remaining ingredients (exclude tortillas and fresh toppings). Cook on low until the chicken reaches 165°F, about 3 hours (you can use high if needed). Shred the chicken in the cooker and toss with the sauce.
How to store
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat on the stovetop or in the microwave until heated through. To freeze, place 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
- 14 oz diced tomatoes (canned) or 4 fresh
- 2 cups chicken broth, divided
- 1.5 lb boneless skinless chicken breasts
- 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. Add sliced onions and cook until softened, about 5 minutes. Add garlic and cook 1 minute. Stir in tomato paste, chipotle sauce (or chopped chipotle), diced tomatoes (partially drained if watery), and 1 cup chicken stock. Bring to a gentle boil and simmer 5 minutes.
- Season 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. Add the tinga sauce and the remaining 1 cup chicken broth. Simmer until chicken reaches 165°F, about 15–20 minutes. Remove and shred.
- Carefully blend the tinga sauce until smooth, in batches if needed. Be cautious with hot liquids.
- Return shredded chicken to the pot, combine with the blended sauce, and heat through. Adjust seasoning.
- Serve in warm tortillas, on tostadas, or with rice and beans. Top as desired.
Notes
- Use shredded rotisserie chicken to save time; reduce chicken broth by 1 cup.
- Swirl in a little sour cream for a creamier sauce and serve over rice if desired.
- If using chipotle peppers, remove any stems.
- Slow cooker method: season chicken, place in slow cooker with remaining ingredients, and cook on low until the chicken reaches 165°F (about 3 hours). Shred and serve.
Nutrition
- Calories: 302 kcal
- Carbohydrates: 10 g
- Protein: 38 g
- Fat: 12 g
- Sodium: 661 mg
- Fiber: 2 g
- Sugar: 5 g