This chicken tinga recipe is so quick and easy to make, it’s ready to serve in less than 15 minutes! Full of flavor, this spicy shredded chicken is perfect to serve on tostadas, tacos or to even to finish a salad. This Mexican chicken has to be tried!
We are big fans of Mexican food around here and chicken tinga for sure is one of our favorites! This recipe is full of those flavors you love and I can’t quite believe how quick it was to make!
How to Make This Chicken Tinga Recipe
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Heat the olive oil in a large skillet over medium heat. Add the onions, salt, cumin, and oregano and cook for a couple minutes until the onions have softened. Add in the garlic and cook for another minute. Stir in the diced tomatoes, chipotle peppers, and broth and let the mixture simmer for 4-5 minutes. Place the mixture into a food processor or blender and blend until smooth.
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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.
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Serving suggestion: Serve the chicken atop crispy corn tortillas. Add on toppings such as refried beans, avocado, cotija cheese, and cilantro.
What is chicken tinga?
Chicken tinga is a Mexican recipe that is made of shredded chicken in a sauce of tomatoes, chipotle chilis and sliced onions. it’s just the right level of spicy and often served on tostada with a layer of refried beans and toppings like sour cream, avocado and cilantro.
What’s the best chicken to use?
Rotisserie chicken is a great choice to use in this dish, it’s really easy to grab from the store and requires little effort on your part! You can also cook chicken breast in an instant pot, slow cooker or in the oven and then shred it by hand. This is a great recipe to use up any leftover chicken you have.
Can you make chicken tinga recipe ahead of time?
Once you have made the chicken tinga, let it cool to room temperature and it will keep covered in the fridge for about three days. You can just reheat it on the stovetop. The leftovers taste amazing, I always make a double batch to enjoy a few days later!
How to Freeze
Chicken tinga is freezer friendly, let it thaw in the fridge overnight before reheating.
Top Tips To Make This Recipe
- You can adjust the level of spice by increasing or decreasing the number of chilis you use.
- This recipe will easily serve six people, but it’s easily doubled.
For more Mexican chicken recipes:
- Spicy Mexican Chicken Soup Recipe
- Fiesta Lime Chicken Recipe
- Mexican Chicken Sheet Pan Nachos
- Enchilada Stuffed Chicken Breast
Chicken Tinga Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small onion sliced
- 1/4 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 2 cloves garlic minced
- 1 cup canned diced tomatoes
- 2 chipotle peppers in adobo chopped
- 1/2 cup chicken broth
- 3-4 cups boneless skinless chicken thighs, cooked and shredded
Optional for serving:
- 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 and cook for a couple minutes until the onions have softened. Add in the garlic and cook for another minute. Stir in the diced tomatoes, chipotle peppers, and broth and let the mixture simmer for 4-5 minutes. 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.
- Serving suggestion: Serve the chicken atop crispy corn tortillas. Add on toppings such as refried beans, avocado, cotija cheese, and cilantro.
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