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–+ servings

Chicken Tinga recipe

Cook Time 35 minutes
Course Main
Cuisine Mexican
Servings 5
Smoky, spicy, and super simple - this Chicken Tinga recipe is a Mexican favorite perfect for tacos, tostadas, or nachos.

Ingredients

  • 2 lbs of chicken breast
  • 32 oz chicken broth
  • 2 cups water
  • Salt and black pepper to taste
  • ¼ white onion for boiling
  • 1 medium white onion sliced (for sautéing)
  • 3 –4 Roma tomatoes
  • 1 chicken bouillon cube
  • ½ can chipotle in adobo 1 full can for extra spice
  • 2 garlic cloves
  • 2 tablespoons oil vegetable or olive oil

Instructions

Step 1: Boil and Shred the Chicken

  • In a large pot, combine the chicken breasts, chicken broth, water, salt, pepper, and ¼ of a white onion.
  • Boil until the chicken is fully cooked—about 20–25 minutes.
  • Remove the chicken and shred using two forks. Reserve the cooked onion and 1 cup of the cooking broth for the sauce.

Step 2: Make the Sauce

  • In a small saucepan, boil the Roma tomatoes until soft—about 7–10 minutes.
  • Transfer the tomatoes to a blender. Add:
  • Reserved onion
  • 1 cup of broth
  • Chicken bouillon cube
  • Chipotle in adobo
  • Garlic cloves
  • Blend until smooth.

Step 3: Simmer and Combine

  • In a large skillet, heat oil over medium heat.
  • Add the sliced onion and sauté until soft and translucent.
  • Pour in the blended sauce and simmer for about 5–7 minutes until it thickens slightly.
  • Add the shredded chicken and stir well.
  • Let everything simmer together for 10–15 minutes so the flavors can meld beautifully.