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Easy Chicken Tinga (Tinga de Pollo) for Weeknight Tacos

Three soft corn tortillas filled generously with vibrant, saucy chicken tinga, served on a white plate.
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Make authentic, smoky Chicken Tinga at home. This recipe uses simple ingredients to create a flavorful chipotle shredded chicken filling perfect for tacos or tostadas.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 large white onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (7 ounce) can chipotle peppers in adobo sauce (use 2–3 peppers and 1 tablespoon sauce for mild heat, more for spicy)
  • 1 cup chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 bay leaf
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Corn or flour tortillas, for serving

Instructions

  1. Place the chicken breasts or thighs in a large pot or Dutch oven. Cover with water and add 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 15-20 minutes. Remove the chicken, reserving 1 cup of the cooking liquid. Shred the chicken using two forks.
  2. While the chicken cooks, heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Carefully place the chipotle peppers, adobo sauce, diced tomatoes, chicken broth, remaining 1/2 teaspoon salt, pepper, oregano, and cumin into a blender. Blend until the sauce is smooth.
  4. Pour the blended sauce into the skillet with the onions and garlic. Add the reserved chicken cooking liquid and the bay leaf. Bring the sauce to a simmer.
  5. Add the shredded chicken to the sauce. Stir to coat completely. Reduce the heat to low, cover, and let it simmer for 10-15 minutes, allowing the chicken to absorb the smoky chipotle flavor. Remove the bay leaf before serving.
  6. Serve the smoky chipotle chicken hot over warmed tortillas for Chicken Tinga Tacos, or use it as a topping for tostadas or burrito bowls. Garnish with fresh cilantro.

Notes

  • For a quicker method, substitute 3 cups of pre-cooked, shredded rotisserie chicken. Add the shredded chicken directly to the simmering sauce in Step 5 and cook for 10 minutes to heat through.
  • If you prefer a Slow Cooker Chicken Tinga, place the raw chicken, broth, chipotles, tomatoes, and seasonings in the slow cooker. Cook on low for 4-6 hours. Shred the chicken in the pot, stir well, and cook for 15 more minutes.
  • To achieve the best shredded chicken texture, make sure the chicken is fully cooked before shredding.

Nutrition

Find it online: https://hearthbite.com/easy-chicken-tinga-recipe-tinga-de-pollo/