If you’re craving bold, smoky, and slightly spicy flavors, this Easy Chicken Tinga Recipe is about to be your new go-to! It’s a one-pot wonder that comes together fast, making it perfect for weeknight dinners, meal prep, or a fun taco night with friends. Traditionally from Puebla, Mexico, Chicken Tinga (or Tinga de Pollo) is a dish made with shredded chicken simmered in a rich, chipotle-infused tomato sauce. The result? A tender, flavorful filling that’s just begging to be stuffed into warm tortillas or piled high on crispy tostadas.
But here’s a fun fact—Chicken Tinga isn’t just for tacos! While it’s often served in Mexican cuisine, its versatile nature makes it a great protein base for burritos, rice bowls, and even nachos. Plus, the smoky chipotle flavor pairs beautifully with creamy avocado, tangy queso fresco, and fresh cilantro.
So, whether you’re making a quick meal for the family or prepping ahead for the week, this recipe is a flavor-packed, effortless way to bring authentic Mexican taste to your kitchen—all in just one pot!
Recipe Yield: 4 servings
INGREDIENTS
3 cups cooked shredded chicken (rotisserie or poached)
1 can (15 oz) fire-roasted diced tomatoes
3 chipotle peppers in adobo sauce, finely chopped
1 tbsp adobo sauce (from the can)
½ cup low-sodium chicken broth
2 tbsp olive oil
1 small white onion, thinly sliced
3 cloves garlic, minced
1 ½ tsp ground cumin
1 tsp dried oregano
¾ tsp salt (adjust to taste)
½ tsp black pepper
1 tbsp apple cider vinegar (or fresh lime juice)
½ tsp smoked paprika (optional)
INSTRUCTIONS
1. Sauté the aromatics: Heat olive oil in a large skillet or pot over medium heat. Add the sliced onions and cook until soft and translucent, about 4–5 minutes. Stir in garlic, cumin, oregano, smoked paprika (if using), and black pepper. Cook for another 30 seconds until fragrant.
2. Build the sauce: Add the fire-roasted tomatoes, chopped chipotle peppers, adobo sauce, and chicken broth. Stir well and bring to a simmer. Cook for 10 minutes, stirring occasionally, allowing the flavors to develop.
3. Blend for a silky texture (optional): For a smoother sauce, use an immersion blender and blend slightly, leaving some texture. This step is optional but creates a restaurant-style consistency.
4. Add the chicken & finish: Stir in the shredded chicken, apple cider vinegar (or lime juice), and salt. Simmer for another 5 minutes, letting the flavors meld and the sauce thicken.
5. Serve & enjoy: Spoon onto warm tacos, tostadas, or rice bowls. Garnish with fresh cilantro, avocado slices, crumbled queso fresco, or a squeeze of lime!
Helpful Tips to Perfect This Recipe
- Balance the heat: Prefer it milder? Use only 1–2 chipotle peppers and skip the extra adobo sauce. Love it spicy? Add an extra chipotle pepper!
- Make it extra smoky: Fire-roasted tomatoes add depth, but a pinch of smoked paprika elevates the smokiness even more.
- Best chicken choices: Rotisserie chicken is quick and flavorful, but poached chicken thighs will add extra richness.
- Meal prep & storage: This dish tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
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