Easy Mexican Chicken Tinga
Chicken tinga is shredded chicken simmered in a smoky tomato-chipotle sauce for tacos, tostadas, bowls and easy meal prep.
Ingredients
- 1.5 lb boneless skinless chicken breasts or thighs 680 g
- 1 tbsp olive oil
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 1 can / 14.5 oz / 410 g diced tomatoes
- 1–2 chipotle peppers in adobo plus 1 tbsp adobo sauce
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 cup low-sodium chicken broth 120 ml
Instructions
- Place chicken in a saucepan, cover with water and simmer gently until fully cooked to at least 165°F / 74°C. Remove, cool slightly and shred.
- Blend diced tomatoes, chipotle peppers, adobo sauce, oregano, cumin and broth until mostly smooth.
- Heat olive oil in a large skillet over medium heat and cook onion until soft.
- Add garlic and cook for 30 seconds.
- Pour in the tomato-chipotle sauce and simmer for about 8 minutes.
- Add shredded chicken and salt and simmer another 8–10 minutes until the sauce clings to the chicken.
- Taste and adjust chipotle or salt before serving.
Notes
Cooking times can vary by equipment and ingredient size. Nutrition information is an estimate and may vary based on ingredients, brands, and portion sizes.