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Easy and Authentic Chicken Tinga Recipe

Close-up of shredded chicken tinga filling spooned onto soft tortillas, ready to be assembled.
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Make flavorful, smoky Chicken Tinga using simple ingredients. This recipe provides instructions for stovetop, slow cooker, and Instant Pot methods.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (8 oz) can tomato sauce
  • 4 chipotle peppers in adobo sauce (use 2 for mild)
  • 2 tablespoons adobo sauce from the can
  • 1 medium white onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • For serving: corn tortillas, tostada shells, shredded lettuce, crumbled queso fresco, avocado slices

Instructions

  1. Place the chicken breasts or thighs in a large pot or Dutch oven. Add the chicken broth, half of the sliced onion, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until cooked through. Remove chicken and shred it using two forks. Reserve the cooking liquid.
  2. While the chicken cooks, prepare the sauce: In a blender, combine the diced tomatoes, tomato sauce, chipotle peppers, adobo sauce, garlic, oregano, and cumin. Blend until smooth.
  3. Heat the olive oil in a large skillet over medium heat. Add the remaining half of the sliced onion and cook until softened, about 5 minutes.
  4. Pour the blended sauce into the skillet. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
  5. Add the shredded chicken and 1/2 cup of the reserved chicken cooking liquid to the sauce. Stir well to coat the chicken completely.
  6. Simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust salt as needed.
  7. Serve the Chicken Tinga hot over warmed corn tortillas for tacos or on crispy tostada shells. Top with lettuce, queso fresco, and avocado.

Notes

  • For Slow Cooker: Place raw chicken, sliced onion, broth, tomatoes, tomato sauce, chipotles, garlic, oregano, and cumin in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken in the cooker, stir in adobo sauce, and cook for 15 more minutes on high.
  • For Instant Pot: Place raw chicken, broth, sliced onion, tomatoes, tomato sauce, chipotles, garlic, oregano, and cumin in the pot. Seal and cook on High Pressure for 10 minutes. Quick release pressure. Shred chicken, stir in adobo sauce, and use the Sauté function to thicken the sauce for 5 minutes.
  • Use rotisserie chicken for a faster weeknight meal; simply shred it and add it to the simmering sauce in step 5.

Nutrition

Find it online: https://cutcooktaste.com/easy-authentic-chicken-tinga-recipe/