Print

Easy Chicken Tinga Recipe (Tinga de Pollo)

Close-up of rich, saucy shredded chicken tinga piled high on a warm flour tortilla.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make authentic, smoky Chicken Tinga (Tinga de Pollo) easily at home. This flavorful shredded chicken recipe is perfect for weeknight dinners and works great in tacos or tostadas.

Ingredients

Scale
  • 2 pounds 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 (7 ounce) can chipotle peppers in adobo sauce (use 2–3 peppers and 1 tablespoon sauce for medium heat)
  • 1 cup chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • For serving: Corn tortillas, cotija cheese, avocado, sour cream

Instructions

  1. Place the chicken in a large pot or Dutch oven and cover with water or chicken broth. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 15-20 minutes. Remove chicken and set aside to cool slightly. Reserve 1 cup of the cooking liquid.
  2. While the chicken cools, heat the olive oil in the same pot 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.
  3. Shred the cooled chicken using two forks.
  4. In a blender, combine the diced tomatoes, chipotle peppers and adobo sauce, reserved chicken liquid, oregano, cumin, salt, and pepper. Blend until smooth.
  5. Pour the sauce mixture into the pot with the onions. Bring the sauce to a simmer.
  6. Add the shredded chicken to the sauce. Stir to coat the chicken completely. Reduce heat to low, cover, and let it simmer for 10-15 minutes so the chicken absorbs the smoky chipotle flavor.
  7. Serve your flavorful chicken tinga hot on warm corn tortillas for Chicken Tinga Tacos, or on crispy tostadas with your favorite toppings.

Notes

  • For a slow cooker chicken tinga, place the raw chicken, onion, garlic, tomatoes, chipotles, broth, and spices in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken in the cooker and stir to combine before serving.
  • Adjust the number of chipotle peppers to control the spice level of your shredded chicken recipe.
  • This smoky chipotle chicken freezes well for future quick chicken meals.

Nutrition

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