Oh, chicken tinga – just saying the name makes my mouth water! This smoky, spicy Mexican shredded chicken dish has been my go-to for years when I need something packed with flavor but still easy to pull together. I first fell in love with it at a little taqueria in Mexico City, where the rich tomato sauce and chipotle heat balanced perfectly with the tender chicken. Now my chicken tinga recipe is what I make when friends come over because, let’s be honest, who can resist that incredible combo of smokiness and spice? It’s one of those magical dishes that tastes like it took hours but actually comes together in about 30 minutes. Whether you stuff it in tacos, pile it on tostadas, or just eat it straight from the pot (no judgment!), this chicken tinga recipe never fails to disappear fast.

Why You’ll Love This Chicken Ting

Trust me, once you try this chicken tinga recipe, it’ll become a regular in your kitchen. Here’s why:

• Bold flavors without the fuss – That smoky chipotle-tomato sauce packs way more flavor than the short ingredient list suggests
• Weeknight easy – Just sauté, simmer, and shred – dinner’s ready in under 40 minutes
• Meal prep superstar – The flavors get even better overnight, making perfect leftovers for tacos, bowls, or quesadillas
• Total crowd-pleaser – Adjust the chipotle heat to please everyone from spice lovers to mild eaters

Seriously, this dish does all the heavy flavor lifting while you just relax and enjoy the compliments!

Ingredients for Chicken Tinga

Here’s everything you’ll need to make the most amazing chicken tinga (measurements matter – this is where the magic happens!):

• 2 lbs chicken breast – boneless and skinless, though thighs work great too (see my notes below)
• 1 large onion, chopped – I use yellow but white works in a pinch
• 3 garlic cloves, minced – fresh is best, no jarred stuff here!
• 1 can (14 oz) diced tomatoes – don’t drain them, that liquid is gold
• 2-3 chipotle peppers in adobo sauce – start with 2 if you’re spice-shy, add more later
• 1 tsp dried oregano – Mexican oregano if you’ve got it
• 1 tsp ground cumin – toasty and essential
• 1 bay leaf – the quiet flavor booster
• 1 tbsp vegetable oil – for sautéing all that goodness
• Salt to taste – I add about 1 tsp, but season as you go

Ingredient Substitutions & Notes

Ran out of something? No worries – here are my tried-and-true swaps:

• Chicken thighs work beautifully instead of breasts – they stay extra juicy
• For extra smoky flavor, use fire-roasted tomatoes
• No chipotles? 1 tsp smoked paprika + ¼ tsp cayenne makes a decent stand-in
• Fresh oregano? Use 1 tbsp instead of dried
• Vegetarian? Try this with jackfruit or mushrooms instead of chicken

The key is balancing that smoky-spicy-sweet magic – everything else can flex!

How to Make Chicken Tinga

Okay, let’s get cooking! I’ve made this chicken tinga recipe more times than I can count, and here’s exactly how to get that perfect balance of smoky, spicy, and tender every single time:

1. Sauté your aromatics: Heat the oil in a large pot over medium heat. Add the chopped onion and cook until it’s soft and translucent – about 5 minutes. Then toss in the minced garlic and cook just until fragrant (30 seconds max – burned garlic is the worst!).
2. Blend that killer sauce: While the onions cook, throw the canned tomatoes (with their juices!) and chipotle peppers into a blender. Blend until completely smooth. This is where the magic starts – that deep red color means flavor’s coming!
3. Bring it all together: Pour your beautiful red sauce into the pot with the onions. Stir in the oregano, cumin, and that trusty bay leaf. Let this simmer for about 2 minutes so the spices wake up and the flavors start marrying.
4. Cook the chicken: Nestle the chicken breasts right into the sauce. Cover the pot and let everything simmer gently for 20-25 minutes. No peeking! You’ll know it’s done when the chicken reaches 165°F inside.
5. Shred it up: Remove the chicken to a plate (leave that amazing sauce in the pot!). Use two forks to shred the chicken while it’s still warm – it’ll practically fall apart. Discard the bay leaf – its job is done!
6. Final simmer: Return the shredded chicken to the pot and stir to coat every piece with that luscious sauce. Let it cook together for another 5 minutes so the chicken soaks up all the flavors.

Pro Tips for the Best Chicken Tinga

• Shred while warm – Chicken tears easily when hot, creating perfect tender strands
• Taste and adjust – Add salt or more chipotle after shredding if needed
• Let it rest – 10 minutes off heat lets flavors deepen even more
• Double the batch – This freezes beautifully for future quick meals

Serving Suggestions for Chicken Tinga

Now for the fun part – how to eat this glorious chicken tinga! My absolute favorite way is piled high on warm corn tortillas with all the fixings. But honestly, it’s delicious on just about anything:

• Tostadas – Spread refried beans first, then top with tinga for the perfect crunch
• Rice bowls – Layer it over cilantro-lime rice with black beans and roasted corn
• Salads – Serve warm over crisp romaine with lime vinaigrette
• Breakfast – Try it scrambled with eggs or on breakfast tacos

Don’t forget the garnishes! Fresh cilantro, creamy avocado slices, tangy crema, crumbled queso fresco, and quick-pickled red onions all take it to the next level. A squeeze of lime right before eating? Chef’s kiss!

Storing and Reheating Chicken Tinga

Here’s the beautiful thing about chicken tinga – it actually gets better after a day in the fridge as the flavors really meld together! Store leftovers in an airtight container for up to 3 days. When reheating, I prefer the stovetop – just splash in a tablespoon of water or broth and warm gently over medium-low heat, stirring occasionally. The microwave works in a pinch (cover with a damp paper towel to keep it moist).

Want to freeze it? This recipe is a freezer dream! Portion cooled tinga into freezer bags, press out the air, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat with a splash of water to bring back that saucy goodness. Perfect for those “I don’t feel like cooking” nights!

Chicken Tinga Recipe FAQs

I get asked about this chicken tinga recipe all the time – here are the answers to the most common questions that pop up:

Can I use pre-cooked chicken?
Absolutely! Just skip the simmering step and add shredded rotisserie or leftover chicken to the finished sauce. Let it heat through for about 5 minutes so the flavors soak in.

How do I reduce the spiciness?
Start with just 1 chipotle pepper instead of 2-3. You can also remove the seeds from the peppers before blending – that’s where most of the heat lives. A dollop of sour cream or extra avocado helps tame the fire too!

Why is my sauce watery?
If your tinga looks too loose, just simmer uncovered for a few extra minutes to thicken it up. The chicken will soak up more sauce as it sits too – problem solved!

Can I make this in a slow cooker?
You bet! Sauté the onions and garlic first (trust me, it makes a difference), then everything in everything in the crockpot on low for 4-5 hours. Shred the chicken right in the pot – easy peasy.

Nutritional Information

Just a quick note about nutrition – all values here are estimates, since your exact ingredients and brands can change things a bit. This chicken tinga is naturally packed with lean protein from the chicken, and the sauce gets its goodness from tomatoes, onions, and garlic. The chipotle peppers add flavor without extra calories, and if you watch your portions, it can easily fit into a balanced diet. As always, adjust ingredients to meet your specific dietary needs!

Ready to Make Chicken Tinga?

You’ve got everything you need to make this incredible chicken tinga – now it’s your turn! I’d love to hear how it turns out for you. Tag me when you make it so I can see your delicious creation!

Irresistible Chicken Tinga Recipe in Just 30 Minutes

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• Author: Christina R. Jones
• Total Time: 40 mins
• Yield: 6 servings 1x
• Diet: Low Calorie

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Description

A flavorful Mexican dish made with shredded chicken in a smoky chipotle tomato sauce.

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Ingredients

Scale 1x2x3x

• 2 lbs chicken breast
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2–3 chipotle peppers in adobo sauce
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 bay leaf
• 1 tbsp vegetable oil
• Salt to taste

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Instructions

1. Heat oil in a large pot over medium heat.
2. Add onion and garlic, cook until soft.
3. Blend tomatoes and chipotle peppers until smooth.
4. Pour the sauce into the pot, add oregano, cumin, and bay leaf.
5. Add chicken, cover, and simmer for 20-25 minutes until cooked.
6. Shred the chicken and mix it back into the sauce.
7. Cook for another 5 minutes, then remove the bay leaf.

Notes

• Adjust chipotle peppers for desired spiciness.
• Store leftovers in the fridge for up to 3 days.
• Serve with tortillas, rice, or as a filling for tacos.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup
• Calories: 250
• Sugar: 4g
• Sodium: 400mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 90mg

Keywords: chicken tinga, Mexican chicken, shredded chicken recipe, chipotle chicken