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Authentic & Easy Weeknight Chicken Tinga (Tinga de Pollo)

Two delicious chicken tinga tacos served on corn tortillas, topped with fresh cilantro and diced white onion.
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Make this authentic Chicken Tinga recipe for a smoky, savory, and bold Mexican shredded chicken dinner. It is quick enough for a weeknight meal and perfect for tacos or tostadas.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 large white onion, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 1 cup chicken broth
  • 2 to 4 chipotle peppers in adobo sauce, minced (adjust for your spice preference)
  • 1 tablespoon adobo sauce (from the can of chipotles)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • For Serving: Corn tortillas, Cotija cheese, avocado slices, cilantro, lime wedges

Instructions

  1. Place the chicken breasts, salt, and pepper in a large pot or Dutch oven. Cover with water and bring to a boil. Reduce heat and simmer until the chicken is cooked through, about 15 to 20 minutes.
  2. Remove the chicken from the pot and set it aside to cool slightly. Reserve about 1 cup of the cooking liquid. Once cool enough to handle, shred the chicken using two forks.
  3. While the chicken cooks, heat the olive oil in a separate large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
  5. Stir in the diced tomatoes, tomato sauce, chicken broth, reserved cooking liquid, minced chipotle peppers, adobo sauce, oregano, and cumin. Bring the sauce to a simmer.
  6. Add the shredded chicken to the sauce. Stir well to coat the chicken completely.
  7. Reduce the heat to low, cover, and let the **smoky chipotle chicken** simmer for 15 minutes, allowing the flavors to meld. Stir occasionally.
  8. Taste the tinga and adjust salt or spice as needed. If the sauce is too thin, remove the lid and simmer for a few extra minutes until it thickens slightly.
  9. Serve your **Chicken Tinga recipe** warm in tortillas for **Chicken Tinga Tacos**, on crispy tostadas, or over rice for **burrito bowls**.

Notes

  • For an even quicker meal, substitute the raw chicken with 3 cups of shredded rotisserie chicken. Add the rotisserie chicken directly to the simmering sauce in step 5.
  • If you prefer using an Instant Pot, combine all sauce ingredients and raw chicken in the pot. Cook on High Pressure for 10 minutes, then allow a Natural Pressure Release for 10 minutes before quick releasing. Shred the chicken right in the pot.
  • This **Mexican shredded chicken** freezes well. Store cooled tinga in an airtight container for up to 3 months.

Nutrition

Find it online: https://kitchenuser.net/chicken-tinga-recipe-easy-smoky-chipotle-shredded/