Quick Weeknight Chicken Tinga (Tinga de Pollo)
Make authentic Chicken Tinga, a flavorful Mexican dish of shredded chicken in a smoky chipotle-tomato sauce. This recipe is fast enough for a weeknight dinner and perfect for tacos, tostadas, or bowls.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 medium white onion, thinly sliced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chicken broth
- 2–3 chipotle peppers in adobo sauce, minced (adjust for heat preference)
- 1 teaspoon adobo sauce from the can
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- For serving: warm corn tortillas, avocado slices, cotija cheese, fresh cilantro, lime wedges
Instructions
- Place the chicken in a pot or Dutch oven and cover with water or broth. Bring to a boil, then reduce heat and simmer until cooked through, about 15-20 minutes. Remove chicken and shred it using two forks. Reserve 1/2 cup of the cooking liquid.
- While the chicken cooks, heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the diced tomatoes, chicken broth, reserved cooking liquid, minced chipotle peppers, adobo sauce, oregano, and cumin. Bring the sauce to a simmer.
- Add the shredded chicken to the skillet. Stir to coat the chicken completely in the sauce.
- Reduce the heat to low, cover, and let it simmer for 10 minutes so the chicken absorbs the smoky chipotle flavor. Season with salt and pepper.
- Serve the Chicken Tinga hot on warm corn tortillas. Top with avocado, cotija cheese, cilantro, and a squeeze of fresh lime juice.
Notes
- For a shortcut, use a pre-cooked rotisserie chicken. Shred the meat and proceed with step 2, simmering for 15 minutes to allow the flavors to meld.
- If you prefer a smoother sauce, blend the tomatoes, chipotles, and broth mixture before adding it to the skillet with the onions.
- This recipe is naturally gluten free when served with corn tortillas or as a bowl topping.
Nutrition
- Serving Size: 1 serving (approx. 1 cup chicken mixture)
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 45
- Cholesterol: 120