Weeknight Chicken Tinga: Big Flavor, Simple Steps

Chicken Tinga is one of those recipes that feels cozy but also full of flavor. It’s a Mexican dish made with shredded chicken in a smoky tomato and chipotle sauce. You can serve it on tacos, tostadas, burritos, or even over rice. It’s simple food, but it tastes like you’ve put in more effort than you did.

The best part is that it works for a busy weeknight or when you’re feeding a group. You can make the chicken ahead and just reheat it when needed. The sauce also freezes well, so it’s handy for later.

Below I’ll walk you through everything—ingredients, steps, and a few tips to make the process smoother.

What is Chicken Tinga?

Chicken Tinga (or Tinga de Pollo) comes from Puebla, Mexico. It’s basically shredded chicken simmered in a sauce made with tomatoes, onions, garlic, and chipotle peppers. The sauce is smoky, a little spicy, and slightly tangy.

You can make it mild or spicy depending on how many chipotle peppers you use. Many people enjoy it on crispy tostada shells topped with lettuce, cheese, and crema. But you can also put it inside soft tortillas for tacos or fold it into quesadillas.

It’s the kind of recipe that adapts to what you have in your kitchen.

Ingredients You’ll Need

• 2 pounds boneless skinless chicken breast (or thighs if you prefer dark meat)
• 1 medium white onion, thinly sliced
• 3 cloves garlic, minced
• 3 ripe Roma tomatoes (or 1 can of diced tomatoes)
• 2–3 chipotle peppers in adobo sauce (start with less if you don’t want it too spicy)
• 1 cup chicken stock
• 2 tablespoons cooking oil
• 1 teaspoon dried oregano
• ½ teaspoon cumin
• 1–2 bay leaves (optional, for simmering chicken)
• Salt and pepper, to taste

For serving:

• Corn tortillas or tostada shells
• Shredded lettuce
• Crumbled queso fresco or cotija cheese
• Mexican crema or sour cream
• Lime wedges

Step 1: Cook the Chicken

Place your chicken breasts (or thighs) in a pot. Cover with water or chicken stock and add a bay leaf, a pinch of salt, and maybe half an onion if you want extra flavor. Bring it to a boil, then lower to a gentle simmer.

Cook until the chicken is cooked through—about 20 minutes for breasts, 25–30 if using thighs.

When it’s done, remove it from the pot and let it cool a bit. Shred it with two forks into bite-sized pieces. Set it aside.

Step 2: Make the Sauce

While the chicken cooks, start the sauce. Heat a tablespoon of oil in a skillet. Add sliced onion and cook until soft—about 5 minutes. Add garlic and stir for another minute.

Next, add the tomatoes. If using fresh ones, chop them up first. Cook them until they break down and become saucy, about 10 minutes. If you’re using canned tomatoes, this step is faster.

Transfer this tomato-onion mixture into a blender. Add chipotle peppers, chicken stock, oregano, and cumin. Blend until smooth. Taste and adjust salt. If you want it smokier or spicier, add another pepper or a spoon of the adobo sauce from the can.

Step 3: Bring It Together

Pour the blended sauce back into the skillet. Let it simmer for 5–7 minutes so it thickens slightly.

Add the shredded chicken into the sauce and stir until it’s well coated. Let it cook together for another 5 minutes so the flavors sink in.

That’s it. Your Chicken Tinga is ready.

How to Serve

This is where it gets flexible.

• On Tostadas: Spread refried beans on a crispy tostada shell, top with chicken tinga, shredded lettuce, cheese, and cream.
• In Tacos: Simply spoon the chicken into warm corn tortillas. Add onions, cilantro, and maybe some avocado.
• Over Rice: A good option if you want it as a full meal with less fuss.
• In Quesadillas or Burritos: It makes a great filling, especially if you add melty cheese.

Tips and Variations

• Make it ahead: Tinga tastes even better the next day. Store in the fridge for up to 3–4 days.
• Freezing: The chicken and sauce freeze well. Keep in a sealed container for up to 3 months.
• Adjust heat: If you don’t like a lot of spice, start with just one chipotle pepper. You can always add more later.
• Use a shortcut: Grab a rotisserie chicken, shred it, and toss it into the sauce. Cuts cooking time in half.
• Extra toppings: Add pickled red onions for a tangy crunch, or slices of avocado for creaminess.

Why This Recipe Works

It’s simple but layered with flavor. The chicken is plain on its own, but the sauce does the heavy lifting. The chipotle gives smokiness, tomatoes bring acidity, and onions make it sweet and rounded. Together, it’s balanced in a way that works in all kinds of dishes.

Also, it’s forgiving. The ratios don’t have to be exact. You can add more tomato if you want a saucier version or reduce the stock if you prefer it thicker.

Common Questions

Can I use chicken thighs instead of breasts?
Yes. Thighs are juicier and a bit richer in flavor. Both work well.

Is it very spicy?
It depends on how many chipotle peppers you add. Start with one or two. Taste and adjust.

What if I don’t have chipotle peppers?
It won’t be traditional, but you can add some smoked paprika and a little chili powder. The flavor will still be good.

Can I make it vegetarian?
Yes. You can swap chicken for shredded jackfruit or sautéed mushrooms. The sauce stays the same.

Final Thoughts

Chicken Tinga isn’t complicated. It’s just chicken plus a sauce that has depth from chipotles and onions. Once you make it a couple of times, you won’t need to look at a recipe again. It’s the kind of dish you can throw together whenever you want something homemade, filling, and full of flavor.

And because it keeps well, you can make a big batch and use it different ways through the week—tostadas one day, tacos the next, maybe a burrito bowl later. That flexibility is what makes it such a reliable recipe for everyday cooking.

Weeknight Chicken Tinga: Big Flavor, Simple Steps

Course: MainCuisine: MexicanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

280

kcal

Total time

50

minutes

Chicken Tinga is a traditional Mexican dish made with shredded chicken simmered in a smoky tomato and chipotle sauce. It’s flavorful, slightly spicy, and perfect for tacos, tostadas, quesadillas, or rice bowls. This recipe is simple, versatile, and can be made ahead for busy days.

Ingredients

For the Chicken:

• 2 pounds boneless skinless chicken breast (or thighs for more flavor)

• 1 bay leaf (optional)

• ½ onion (optional, for simmering)

• 1 teaspoon salt

• For the Sauce:

• 1 medium white onion, thinly sliced

• 3 cloves garlic, minced

• 3 Roma tomatoes, chopped (or 1 can diced tomatoes)

• 2–3 chipotle peppers in adobo sauce (use less for mild, more for spicy)

• 1 cup chicken stock

• 2 tablespoons cooking oil

• 1 teaspoon dried oregano

• ½ teaspoon ground cumin

• Salt and pepper, to taste

• For Serving (optional):

• Corn tortillas or tostada shells

• Refried beans

• Shredded lettuce

• Queso fresco or cotija cheese

• Mexican crema or sour cream

• Lime wedges

• Pickled red onions or avocado slices (optional)

Directions

• Cook the Chicken
  Place chicken in a pot and cover with water or chicken stock.
  Add a bay leaf, half an onion (optional), and 1 teaspoon salt.
  Bring to a boil, then reduce heat to a gentle simmer. Cook until the chicken is fully cooked (about 20 minutes for breasts, 25–30 minutes for thighs).
  Remove chicken, let it cool slightly, then shred with two forks. Set aside.
• Make the Sauce
  Heat 2 tablespoons of oil in a skillet over medium heat.
  Add sliced onion and cook until softened, about 5 minutes.
  Stir in garlic and cook for 1 more minute.
  Add tomatoes (fresh or canned) and cook until they break down into a sauce, about 10 minutes.
  Transfer the mixture to a blender. Add chipotle peppers, chicken stock, cumin, oregano, and a pinch of salt. Blend until smooth. Adjust seasoning as needed.
• Combine Chicken and Sauce
  Pour the sauce back into the skillet. Let it simmer for 5–7 minutes to thicken slightly.
  Add shredded chicken to the sauce. Stir well and cook together for another 5 minutes so the flavors come together.
• Serve
  For tacos: Spoon chicken onto warm corn tortillas. Add onions, cilantro, and avocado if you like.
  For tostadas: Spread refried beans on tostada shells, top with chicken tinga, lettuce, cheese, and crema.
  As a bowl: Serve over rice with toppings of choice.
  For quesadillas or burritos: Use as a filling with melty cheese.

Notes

• Tips
  Make a big batch; Chicken Tinga tastes even better the next day.
  Store leftovers in the fridge for 3–4 days or freeze for up to 3 months.
  Adjust spice by adding more or fewer chipotle peppers.
  A rotisserie chicken works as a shortcut—just shred and toss in the sauce.