This chicken tinga recipe is rich, bold, and perfectly spicy. I tossed shredded chicken in a homemade tinga sauce made with tomatoes, onions, garlic, and chipotle peppers to keep things fresh and flavorful. This spicy chicken is perfect for tacos, nachos, and more.
When I was testing this Mexican chicken tinga recipe, I fell in love with its spicy, savory flavor! Simplicity is key, and this dish is so easy to make with just a handful of ingredients. It’s a quick sauce that packs a punch and is great for spooning over leftover cooked chicken.
What’s in This Chicken Tinga Recipe?
- Onion: Adds a sweet and earthy flavor to the dish.
- Spices: Ground cumin and dried oregano enhance the Mexican flavor of this dish.
- Garlic: Enhances the savory flavor of the dish.
- Diced Tomatoes: Add freshness and acidity to the dish.
- Chipotle Peppers in Adobo: Make this dish spicy and smoky!
- Chicken Broth: Keeps the chicken moist and flavorful.
- Shredded Chicken: This is a great recipe for leftover cooked chicken or a rotisserie chicken.
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How to Store and Reheat
Store leftover chicken tinga in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating on the stovetop.
Notes and Tips
- Quickly cook some shredded chicken in the instant pot if you don’t have any on hand.
- For a less spicy sauce, reduce the amount of chipotle peppers in adobo sauce.
- I love making chicken tinga tacos by serving this shredded tinga chicken on crunchy corn tortillas with some refried beans, avocado slices, lots of cotija cheese, and fresh cilantro.
Chicken Tinga Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small onion sliced
- ¼ teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- 2 cloves garlic minced
- 1 cup canned diced tomatoes
- 2 chipotle peppers in adobo chopped
- ½ cup chicken broth
- 3-4 cups boneless, skinless chicken thighs cooked and shredded
For Serving (optional)
- Corn tortillas
- black refried beans
- avocado
- Cotija cheese
- cilantro
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onions, salt, cumin, and oregano, cook for a couple minutes until the onions have softened. Add in the garlic, cook for another minute.1 tablespoon olive oil, 1 small onion, ¼ teaspoon salt, ½ teaspoon cumin, ½ teaspoon dried oregano, 2 cloves garlic
- Stir in the diced tomatoes, chipotle peppers, and broth, let the mixture simmer for 4-5 minutes.1 cup canned diced tomatoes, 2 chipotle peppers in adobo, ½ cup chicken broth
- Place the mixture into a food processor or blender and blend until smooth.
- Add the chicken to the skillet, pour the sauce over the chicken, and stir to combine. Let the chicken mixture cook for a few more minutes to soak up all the sauce. Season to taste with salt.3-4 cups boneless, skinless chicken thighs
- Serving suggestion: Serve the chicken atop crispy corn tortillas. Add on toppings such as refried beans, avocado, cotija cheese, and cilantro.Corn tortillas, black refried beans, avocado, Cotija cheese, cilantro
Notes
- Nutritional information does not include optional ingredients.
How to Make Chicken Tinga Step by Step
Sauté the Onions and Garlic: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 small sliced onion, ¼ teaspoon of salt, ½ teaspoon of cumin, and ½ teaspoon of dried oregano. Stir in 2 cloves of minced garlic and cook for just 1 more minute.
Simmer the Sauce: Stir in 1 cup of diced tomatoes, 2 chipotle peppers in adobo, and ½ cup of chicken broth. Let the mixture simmer for about 4-5 minutes.
Blend the Sauce: Carefully transfer the sauce to a food processor or blender. Blend until it’s nice and smooth.
Combine the Chicken and Sauce: Add 3-4 cups of cooked and shredded chicken to the skillet. Pour the sauce all over the chicken and give everything a good stir to combine. Let everything cook for just a few more minutes.
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