Chicken Tinga is a bold Mexican entree that always impresses! Shredded chicken is made flavorful with an authentic sauce that features chipotle peppers, tomatoes, onions and more.
Why we love this Chicken Tinga Recipe
When we tested this Mexican chicken tinga, we fell in love with the spicy, savory flavor! Here are just a few reasons I can’t stop making it:
- So easy. The boldly flavored sauce comes together in just a few simple steps. After that, all you have to do is toss your shredded chicken in it and serve!
- Flavorful. With ingredients like chipotle peppers, garlic and seasonings, this Mexican chicken tinga is anything but bland.
- Spicy. The chipotle peppers in the mix give this chicken tinga recipe just the right kick to keep things interesting!
How spicy is chicken tinga?
I would say this chicken tinga is mild to moderately spicy. However, everyone’s spice tolerance is a little different! You can adjust the level of spice by increasing or decreasing the number of chilis you use.
How to Store and Reheat
Once you have made the chicken tinga, let it cool to room temperature and it will keep in the fridge for about three days. Make sure it’s in an airtight container. You can just reheat it on the stovetop.
How to Freeze
Chicken tinga is freezer friendly, let it thaw in the fridge overnight before reheating.
Serving Suggestions
I love serving chicken tinga on crunchy corn tortillas with some refried beans, avocado slices, lots of cojita cheese and fresh cilantro. Serve it with a Mexican side dish like esquites!
Chicken Tinga Recipe
This chicken tinga recipe is so quick and easy to make, it’s ready to serve in less than 15 minutes! Full of flavor, this spicy shredded chicken is perfect to serve on tostadas, tacos or to even to finish a salad. This Mexican chicken has to be tried!
Prep: 5 minutes
Cook: 15 minutes
Total Time
: 20 minutes
Instructions
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Heat the olive oil in a large skillet over medium heat. Add the onions, salt, cumin, and oregano and cook for a couple minutes until the onions have softened. Add in the garlic and cook for another minute. Stir in the diced tomatoes, chipotle peppers, and broth and let the mixture simmer for 4-5 minutes. Place the mixture into a food processor or blender and blend until smooth.
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Add the chicken to the skillet, pour the sauce over the chicken, and stir to combine. Let the chicken mixture cook for a few more minutes to soak up all the sauce. Season to taste with salt.
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Serving suggestion: Serve the chicken atop crispy corn tortillas. Add on toppings such as refried beans, avocado, cotija cheese, and cilantro.
Nutrition Facts
Chicken Tinga Recipe
Amount Per Serving
Calories 378
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 269mg90%
Sodium 542mg24%
Potassium 811mg23%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 55g110%
Vitamin A 365IU7%
Vitamin C 7mg8%
Calcium 47mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Chicken Tinga Step by Step
Sauté the onions and garlic: Heat some olive oil in a skillet over medium heat. Add the chopped onion, 1/4 teaspoon salt, 1/2 teaspoon cumin, and 1/2 teaspoon dried oregano. Stir in 2 cloves of minced garlic and cook for just 1 more minute.
Simmer the sauce: Stir in 1 cup of diced tomatoes, 2 chipotle peppers in adobo, and 1/2 cup chicken broth. Let the mixture simmer for about 4-5 minutes.
Blend the sauce: Carefully transfer the sauce to a food processor or blender. Blend until it’s nice and smooth.
Combine the chicken and sauce: Add the chicken to the skillet. Pour the sauce all over the chicken and give everything a good stir to combine. Let everything cook for just a few more minutes.
