If you love bright, bold Mexican flavors and crave something that’s both comforting and easy to whip up on a busy night, this Chicken Tinga Recipe will become an instant favorite in your kitchen. Packed with tender shredded chicken, simmered in a smoky, vibrant tomato and chipotle sauce, this dish is the ultimate crowd-pleaser—whether you tuck it into warm tortillas, spoon it over rice, or pile it high on crispy tostadas. It brings all the zesty, saucy goodness you want in a weeknight meal, yet it feels special enough for weekend get-togethers.
Ingredients You’ll Need
The beauty of this Chicken Tinga Recipe is how each simple ingredient brings its own flair to the final dish. You’ll find that every item on this list adds depth—whether it’s a pop of smokiness, a hint of heat, or classic comfort—and together, they create something truly irresistible.
- Olive oil: Adds richness and helps all those gorgeous flavors meld together in the pan.
- White onion: Sliced thin, it softens into sweetness and provides a gentle base for the sauce.
- Garlic cloves: For a wonderful, aromatic boost that instantly wakes up the tomato sauce.
- Chipotle peppers in adobo: The real heart of the flavor—smoky, spicy, and so distinctively Mexican.
- Adobo sauce: Just a spoonful infuses deep, earthy heat without overwhelming spice.
- Dried oregano: Adds a savory, herby undertone that keeps the sauce well balanced.
- Ground cumin: Essential for a slightly nutty, hearty background flavor.
- Smoked paprika: Gives the sauce a subtle smokiness that sets this Chicken Tinga Recipe apart.
- Salt: Brings all the other flavors together and rounds out the sauce.
- Fire-roasted diced tomatoes: Provides a sweet, smoky tomato base with just the right amount of tang.
- Low-sodium chicken broth: Keeps the sauce lush and light, letting the seasonings shine without overpowering saltiness.
- Cooked and shredded chicken: Whether rotisserie or poached chicken breast, it soaks up that sauce beautifully and makes putting this meal together a breeze.
How to Make Chicken Tinga Recipe
Step 1: Sauté the Onion and Garlic
Start by heating olive oil in a large skillet over medium heat. Add the thinly sliced onion and let it cook gently for four to five minutes; you want it soft and translucent, not browned. Stir in the minced garlic and let it sizzle for another minute, just long enough for that delicious aroma to fill your kitchen.
Step 2: Build the Flavor Base
Now it’s time to bring the signature smoky-spicy kick! Toss in your chopped chipotle peppers, that magic spoonful of adobo sauce, oregano, cumin, smoked paprika, and salt. Stir everything together for a minute, letting all those spices bloom and coat the softened onions and garlic—your kitchen will smell incredible.
Step 3: Simmer the Sauce
Pour in your can of fire-roasted diced tomatoes and half a cup of low-sodium chicken broth. Scrape up any browned bits from the bottom of the skillet to get all the flavor in. Bring the mixture to a gentle simmer and let it bubble away for about ten minutes, stirring now and then to build depth and reduce a bit.
Step 4: Blend Until Silky Smooth
After the sauce has cooked, take it off the heat and let it cool slightly. This is important both for flavor and your own safety. Carefully transfer the mixture to a blender (or use an immersion blender right in the pan) and blend until you have a perfectly smooth, reddish-golden sauce.
Step 5: Add the Chicken and Finish
Pour the sauce back into your skillet and add the cooked, shredded chicken. Stir until every shred is coated in that glorious sauce. Simmer for another five to seven minutes until the chicken is hot and the sauce thickens. Taste and adjust seasoning if needed—you’re looking for a lush, punchy mixture ready to wrap up in tortillas or spoon onto a plate!
How to Serve Chicken Tinga Recipe
Garnishes
Add a final flourish to your Chicken Tinga with classic Mexican garnishes: a shower of fresh cilantro, thinly sliced radishes for crunch, crumbly cotija or creamy queso fresco, a squeeze of lime, or even diced avocado. These pops of color and flavor make every bite sing.
Side Dishes
Tinga is deliciously versatile! Serve it with warm corn or flour tortillas, fluffy Mexican rice, hearty black beans, or a simple green salad to complete the meal. For something special, try elote (Mexican street corn) or a tangy cucumber salad alongside.
Creative Ways to Present
Think beyond tacos! Spoon your Chicken Tinga Recipe on crispy tostadas, fold it into quesadillas, fill burritos, or serve it over baked sweet potatoes for a fun twist. It’s even dreamy nested on a bed of rice or tucked into sliders for a playful party snack.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Tinga will keep beautifully in an airtight container in your fridge for up to four days. The flavors only get richer, so it’s perfect for easy lunches or dinner prep!
Freezing
Chicken Tinga freezes exceptionally well. Let it cool to room temperature, transfer to a freezer-safe bag or container, and stash in the freezer for up to three months. When you need a quick meal, you’ll thank yourself for having this on hand.
Reheating
To reheat, place the Chicken Tinga in a skillet over medium heat, stirring until warmed through. You can also microwave individual portions, but the stovetop method better preserves that luscious sauce texture. If it seems too thick, add a splash of chicken broth or water.
FAQs
What does Chicken Tinga taste like?
Chicken Tinga is all about big, bold flavor—think smoky tomato sauce with a gentle, lingering heat from chipotle peppers, balanced out by sweet onions, savory spices, and juicy shredded chicken. It’s incredibly satisfying without being overly spicy.
Can I make Chicken Tinga Recipe with chicken thighs?
Absolutely! Chicken thighs add extra richness and stay super tender. Just cook and shred them as you would chicken breast, then stir them into the sauce at the end for irresistible flavor and texture.
Is Chicken Tinga Recipe spicy?
The spiciness level is totally up to you—chipotle peppers in adobo bring heat and smokiness, but you can use just one pepper or scrape out the seeds to make it milder. If you like a fiery kick, add an extra pepper or two!
Can I make this Chicken Tinga Recipe ahead of time?
Chicken Tinga is a dream for meal prep. The sauce and chicken can be made entirely ahead—just reheat before serving. In fact, the flavors deepen after a day or two, making leftovers extra special.
What’s the difference between Chicken Tinga and pulled chicken?
While both use shredded chicken as the base, Chicken Tinga is defined by its saucy, smoky tomato and chipotle sauce, which soaks into every piece. Plain pulled chicken is great, but with Tinga you get layers of Mexican flavor in every bite.
Final Thoughts
If you’re looking for a recipe that’s both exciting and utterly dependable, this Chicken Tinga Recipe is about to earn a top spot in your favorites list. Whether you share it with friends over tacos or make it for a cozy weeknight dinner, you’ll love coming back to these bold, satisfying flavors again and again.
Print
Chicken Tinga Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
This Chicken Tinga recipe is a flavorful and spicy Mexican dish featuring tender shredded chicken in a smoky, tangy chipotle tomato sauce. Perfect for tacos, tostadas, or served over rice, this dish is sure to become a family favorite!
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 small white onion, thinly sliced
- 2 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 tablespoon adobo sauce from the chipotle can
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1/2 cup low-sodium chicken broth
- 3 cups cooked and shredded chicken (such as rotisserie or poached chicken breast)
Instructions
- Prepare the Sauce: Heat olive oil in a skillet, sauté onion and garlic. Add chipotle peppers, adobo sauce, spices, salt, tomatoes, and broth. Simmer for 10 minutes.
- Blend the Sauce: Cool slightly, then blend the mixture until smooth.
- Combine with Chicken: Return sauce to the skillet, add shredded chicken, simmer until heated through and sauce thickens.
- Serve: Enjoy warm with tortillas, rice, or over tostadas.
Notes
- Adjust chipotle peppers for desired heat level.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 5g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
