Do Share Recipe

Chicken Tinga Recipe | Spicy and Flavorful Mexican Dish

I made this Chicken Tinga Recipe last weekend, and I swear the smell alone was enough to make everyone in my house hungry. The moment that smoky chipotle-tomato sauce started bubbling, it felt like magic happening in my kitchen. If you love bold flavors, you might also enjoy trying a Chipotle Ranch Grilled Chicken Burrito Recipe for a quick, flavorful meal.

The tender shredded chicken soaked up all that rich flavor, and with every bite, I could taste the warmth and spice of true Mexican comfort food. It’s one of those dishes that looks fancy but is so easy to make. Let me walk you through how I did it step by step — you’re going to love this one!

Ingredients Section

Here’s everything you’ll need and why each ingredient makes a difference:

2 boneless, skinless chicken breasts – Fresh chicken works best for tender, juicy meat. Avoid frozen, as it releases extra water and dulls the flavor.
1 small chunk onion – Simmering the chicken with onion adds subtle depth and aroma.
2 cloves garlic – Freshly crushed garlic enhances the savory taste like nothing else.
1 bay leaf – Adds a gentle earthy note while poaching the chicken.
½ teaspoon salt – Balances the natural sweetness of the tomatoes later.
¼ teaspoon black pepper – A touch of freshly ground pepper gives a mild heat and aroma.
4 roma tomatoes – Fresh, ripe tomatoes create a vibrant, flavorful sauce base.
1 tablespoon olive oil – For sautéing; it adds richness and helps the sauce develop depth.
1 onion, cut into chunks – Used in the sauce to build flavor and body.
1 teaspoon chicken bouillon – Adds savory umami flavor to the sauce.
2 cloves garlic – Added again for the sauce to enhance the garlicky kick.
1 chipotle pepper in adobo sauce + 1 teaspoon adobo sauce – This is the star of the recipe, giving a smoky and spicy character. Adjust the amount based on your spice tolerance.
1 teaspoon dried oregano – A classic Mexican herb that adds warmth and aroma.
½ teaspoon ground cumin – Deepens the sauce with an earthy, slightly nutty taste.
For serving: refried beans, Mexican crema (or sour cream), shredded lettuce, queso fresco, fresh cilantro, sliced avocado, lime wedges, and tostada shells or corn tortillas – These toppings balance the smoky chicken with freshness and creaminess.

Note: Serves 4–5 people generously.

Variations

There are so many ways to make Chicken Tinga your own:

Swap chicken breasts for boneless, skinless thighs for a richer flavor and juicier texture.
For a dairy-free version, replace crema with coconut yogurt or avocado crema.
Want it spicier? Add an extra chipotle pepper or a splash of adobo sauce.
For a lighter version, skip the tostada shells and serve it in lettuce wraps or over brown rice.
You can even make it vegetarian by using shredded jackfruit or cooked chickpeas instead of chicken.

You can also enjoy similar easy comfort food ideas like the Dump and Bake Chicken Tzatziki Casserole Recipe for a creamy, hassle-free meal.

Credit IG (papamikeskitchen)

Cooking Time

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Equipment You Need

Large pot or stockpot – For poaching the chicken and preparing broth.
Blender – To blend the tomato-chipotle sauce into a smooth mixture.
Skillet or saucepan – For sautéing and simmering the sauce.
Tongs or two forks – To shred the chicken easily.
Serving bowls or plates – For assembling tostadas or tacos attractively.

How to Make Chicken Tinga Recipe

Poach the Chicken

Add chicken breasts, a chunk of onion, garlic, bay leaf, salt, and pepper to a large pot. Cover with water and bring to a simmer. Let it cook gently until the chicken is fully cooked (about 20 minutes). Remove the chicken and set aside to cool slightly, reserving about one cup of the cooking liquid for the sauce.

Sauté the Tomatoes and Onion

In a skillet, heat olive oil over medium heat. Add whole roma tomatoes and cook for a few minutes until slightly blistered. Add the chopped onion and cook for 3–4 minutes until softened. This step enhances the depth of the sauce.

Blend the Sauce

Transfer the sautéed tomatoes and onion to a blender. Add the reserved chicken broth, chicken bouillon, garlic, adobo sauce, chipotle pepper, oregano, and cumin. Blend until smooth. Taste and adjust salt or spice as needed — this sauce is where the magic happens.

Simmer the Sauce

Pour the sauce back into the skillet and bring it to a gentle simmer. Let it cook for 5–6 minutes to thicken and deepen in flavor. The smell will be irresistible!

Shred the Chicken and Combine

While the sauce simmers, shred the cooked chicken using two forks. Add it to the sauce and stir until every piece is coated. Let it simmer together for another 5 minutes so the chicken absorbs all that smoky chipotle flavor.

Serve

To serve, spread a thin layer of refried beans over a crispy tostada shell or warm tortilla. Add a generous scoop of Chicken Tinga, top with shredded lettuce, crumbled queso fresco, cilantro, avocado slices, and a drizzle of crema. Finish with a squeeze of fresh lime juice.

Additional Tips for Making This Recipe Better

Here’s what I learned while making Chicken Tinga — these small tricks make a big difference:

I always shred the chicken while it’s still warm — it soaks up the sauce better.
If the sauce tastes too tangy, I stir in a tiny pinch of sugar to balance it out.
I like to double the sauce so the tinga stays juicy, especially if I’m reheating leftovers.
If you’re short on time, use shredded rotisserie chicken — it works perfectly.
I warm the tostada shells just before serving so they stay crisp and don’t get soggy.

How to Serve Chicken Tinga Recipe

Chicken Tinga is incredibly versatile. I love serving it on crispy tostadas with creamy toppings for a satisfying crunch. For a casual meal, use soft corn tortillas and turn it into tacos. You can also spoon it over rice or use it as a filling for burritos, enchiladas, or quesadillas. For presentation, add colorful garnishes like thinly sliced radishes, chopped cilantro, and avocado — they make the dish look as good as it tastes.

Credit IG (savingroomfordessert)

Nutritional Information

Here’s a quick look at the nutritional values per serving (without toppings):

Calories: ~190 kcal
Protein: ~25 g
Carbohydrates: ~7 g
Fat: ~7 g

It’s a balanced, protein-rich meal that doesn’t feel heavy.

Make Ahead and Storage

Storing in the Fridge

Store leftover Chicken Tinga in an airtight container in the refrigerator for up to 4–5 days. It reheats beautifully, and the flavors deepen over time.

Freezing

Cool the Chicken Tinga completely before transferring to a freezer-safe container or bag. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge.

Reheating

To reheat, place the tinga in a skillet over medium-low heat and add a splash of chicken broth or water to loosen the sauce. Heat until warm throughout, stirring occasionally.

Why You’ll Love This Recipe

Here’s why I think Chicken Tinga deserves a spot in your regular recipe rotation:

Big flavor, simple prep: You get smoky, spicy, and savory goodness with minimal effort.
Versatile: Works great in tacos, burritos, tostadas, or even over rice.
Customizable: You can easily adjust spice levels or make it dairy-free or gluten-free.
Quick and easy: Perfect for busy weeknights — it’s ready in under 45 minutes.
Tastes even better the next day: The flavors deepen as it sits, making leftovers a treat.

If you’re craving something that’s both comforting and exciting, this Chicken Tinga Recipe is it. The smoky chipotle flavor, tender shredded chicken, and fresh toppings come together to create the ultimate bite. Trust me — once you try it, you’ll be making it again and again!

Ben Carraoli