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Easy Chicken Tinga Recipe: Smoky Chipotle Shredded Chicken

Close-up of shredded chicken tinga coated in a vibrant, rich red chile sauce, served in a white bowl.
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Make authentic Chicken Tinga (Tinga de Pollo) quickly on the stovetop. This recipe delivers smoky, bold chipotle flavor, perfect as a versatile filling for tacos, tostadas, or burrito bowls.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • 1 (7 ounce) can chipotle peppers in adobo sauce (use 2–3 peppers plus 1 tablespoon sauce for medium heat)
  • 1 medium white onion, roughly chopped
  • 4 cloves garlic, peeled
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon chicken bouillon powder
  • 1 cup water or low-sodium chicken broth
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions

  1. Place the chicken breasts or thighs in a large pot or Dutch oven. Add enough water to cover the chicken completely. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 15 to 20 minutes.
  2. Remove the cooked chicken from the pot and set it aside to cool slightly. Reserve 1 cup of the cooking liquid. Shred the chicken using two forks.
  3. While the chicken cooks, prepare the sauce. In a blender, combine the diced tomatoes, chipotle peppers (adjust quantity based on your preferred spice level), chopped onion, garlic, oregano, cumin, and chicken bouillon powder.
  4. Add 1 cup of the reserved chicken cooking liquid or broth to the blender. Blend until the sauce is smooth.
  5. Heat the olive oil in the same pot or Dutch oven over medium heat. Pour the blended sauce into the pot. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
  6. Add the shredded chicken to the simmering sauce. Stir well to coat all the chicken evenly.
  7. Reduce the heat to low, cover the pot, and let the chicken tinga simmer for 10 minutes, allowing the flavors to meld. Taste and adjust salt and pepper as needed.
  8. Serve the smoky chipotle shredded chicken hot in warm corn tortillas for tacos, over crispy tostadas, or as a filling for burrito bowls.

Notes

  • For a faster prep, substitute 3 cups of pre-cooked, shredded rotisserie chicken. Add the rotisserie chicken directly to the simmering sauce in Step 5 and simmer for 15 minutes.
  • Serve with fresh toppings like crumbled Cotija cheese, sliced avocado, fresh cilantro, and lime wedges.
  • This recipe freezes well. Cool completely before storing in an airtight container for up to 3 months.

Nutrition

Find it online: https://dishicious.com/easy-chicken-tinga-recipe-chipotle-shredded-chicken/