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Easy 30-Minute Smoky Chicken Tinga for Tacos

Close-up of rich, saucy shredded chicken tinga piled high in a white bowl, ready to serve.
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Make authentic Tinga de Pollo quickly on the stovetop. This recipe features tender shredded chicken simmered in a smoky chipotle tomato sauce, perfect for weeknight tacos, tostadas, or burrito bowls.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 tablespoon olive oil
  • 1 medium white onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 2 to 3 chipotle peppers in adobo sauce, minced (adjust for spice preference)
  • 1 teaspoon adobo sauce from the can
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • For Serving: Warm corn tortillas, avocado slices, cotija cheese, cilantro

Instructions

  1. Place the chicken breasts in a large skillet or pot. Add enough water to cover the chicken, bring to a boil, then reduce heat and simmer until cooked through, about 15 to 20 minutes. Remove chicken and reserve 1/2 cup of the cooking liquid. Shred the chicken using two forks.
  2. In the same skillet, heat the olive oil over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced tomatoes (with juice), chicken broth, minced chipotle peppers, adobo sauce, oregano, and cumin. Bring the sauce to a simmer.
  4. Add the shredded chicken to the sauce. Stir well to coat the chicken completely. If the sauce seems too thick, add a splash of the reserved chicken cooking liquid.
  5. Reduce the heat to low, cover, and let the tinga simmer for 10 minutes, allowing the flavors to meld. Season with salt and pepper.
  6. Serve the smoky chicken tinga hot in warm corn tortillas. Top with avocado, cotija cheese, and fresh cilantro.

Notes

  • For a shortcut, use 3 cups of pre-cooked, shredded rotisserie chicken instead of raw chicken breasts. Add the rotisserie chicken directly to the simmering sauce in Step 4.
  • If you prefer a smoother sauce, blend the tomato, chipotle, and broth mixture before adding the chicken.
  • This filling is excellent for meal prep. Store the tinga separately from tortillas and toppings for up to 4 days in the refrigerator.

Nutrition

Find it online: https://kingscook.com/easy-chicken-tinga-recipe-smoky-chipotle/