Chicken Tinga
This Chicken Tinga tacos is a classic Mexican dinner with shredded chicken dish that feels restaurant-worthy but comes together with pantry staples. Make a batch, invite some friends, lay out the toppings, and let everyone build their own plate.
I may earn commissions for purchases made through links on this post.
CHICKEN TINGA RECIPE
If Taco Tuesday needs a little refresh, Chicken Tinga is your answer. It’s bold, comforting, and wildly adaptable — basically everything we want in a weeknight dinner. It has medium heat so you can have tons of flavor but your littles can still eat it.
We go to our favorite local Mexican restaurant and I always get the taquiza tacos which has four tacos, each with a different meat and flavor. The chicken tinga is always my favorite.
What Is Chicken Tinga?
Chicken Tinga (or Tinga de Pollo) is a traditional dish from Puebla, Mexico. It’s made with shredded chicken simmered in a tomato-based sauce flavored with chipotle peppers in adobo, onions, garlic, and warm spices.
The result?
Tender chicken coated in a rich, smoky, slightly spicy sauce that tastes like it’s been simmering all day — even when it hasn’t. We use chicken thighs but you can use chicken breasts or even rotisserie chicken.
Why You’ll Love This Easy Chicken Tinga Recipe
Let me count the ways:
✅ Uses simple pantry ingredients
✅ Ready in about 30 minutes
✅ Perfect for meal prep
✅ Freezer-friendly
✅ Incredibly versatile
It’s one of those recipes that makes you feel like you totally have dinner figured out.
HOW TO MAKE THIS
- In a large Dutch oven or pot, add the olive oil and heat over medium-high heat. Add the chicken and brown on both sides for 3-4 minutes. Remove from the pan and rest on a plate.
- Add the onion and sauté for 2-3 minutes over medium-high heat until edges start to brown and onion softens. Add the garlic cloves and cook for 30 seconds.
- Add the tomatoes, broth, adobo sauce, cumin, oregano, salt, pepper, and bay leaf. Bring mixture to a boil and add the chicken back to the pot. Reduce the heat to a medium-low simmer, cover, and cook for 20-25 minutes or until chicken is done (165℉).
- Remove chicken from pan and shred.
Let sauce cool slightly, remove the bay leaf, then blend with an immersion blender until smooth. 
Add the shredded chicken back into the sauce and heat until warmed through. Add salt and pepper to taste. - Serve in warm tortillas with desired toppings as avocado, sour cream, pico de gallo, lime, cilantro, and cotija cheese.
The Secret to Authentic Smoky Flavor
The magic is in the chipotle peppers in adobo sauce. They bring:
- Smokiness
- Heat
- Depth
- Just a touch of tangy sweetness
Don’t skip them. They’re the heart of this dish and the tinga sauce.
If you’re sensitive to spice, start with one pepper and add more to taste. You’re in control here. You can freeze the extra chipotles and the sauce for another time.
The Best Ways to Serve Chicken Tinga
Here’s where things get fun. You can serve it:
- In crispy tacos
- In soft street-style tortillas
- Over rice
- On tostadas
- In burrito bowls
- On top of nachos
- Stuffed inside enchiladas
Make It Ahead + Storage Tips
Chicken Tinga actually tastes even better the next day.
- Store in an airtight container in the fridge for up to 4 days
- Freeze for up to 3 months
- Reheat gently on the stovetop or microwave
OTHER TACO RECIPES:
- Grilled Shrimp Tacos with Avocado Salsa
- Jalapeno Popper Chicken Taco
- Barbacoa Tacos
- Slow Cooker Salsa Verde Beef Tacos
- Cilantro Lime Chicken Tacos
- Korean Tacos
Chicken Tinga
Ingredients
- 2 tablespoons olive oil
- 1.5 lbs skinless boneless chicken thighs, (trim the fat)
- 1 sweet onion, cut into wedges, (about 1 cup)
- 2 cloves garlic, minced
- 1 (15 ounce) can fire roasted diced tomatoes, undrained
- 1/2 cup chicken broth
- 3 tablespoons adobo sauce from can of chipotle peppers, (add a diced chipotle pepper if you like it spicier)
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt and pepper , (add more to taste)
- 1 bay leaf
- flour or corn tortillas for serving
OPTIONAL TOPPINGS:
- avocado, sour cream, pico de gallo, lime, cilantro, cotija
Instructions
- In a large Dutch oven or pot, add the olive oil and heat over medium-high heat. Add the chicken and brown on both sides for 3-4 minutes. Remove from the pan and rest on a plate.
- Add the onion and sauté for 2-3 minutes over medium-high heat until edges start to brown and onion softens. Add the garlic and cook for 30 seconds.
- Add the tomatoes, broth, adobo sauce, cumin, oregano, salt, pepper, and bay leaf. Bring mixture to a boil and add the chicken back to the pot. Reduce the heat to a medium-low simmer, cover, and cook for 20-25 minutes or until chicken is done (165℉).
- Remove chicken from pan and shred. Let sauce cool slightly, remove the bay leaf, then blend with an immersion blender until smooth. Add the shredded chicken back into the sauce and heat until warmed through. Add salt and pepper to taste.
- Serve chicken in warm tortillas with desired toppings as avocado, sour cream, pico de gallo, lime, cilantro, cotija. The chicken is very saucy and you will not add all of the sauce to your taco. I kind of tap it on the edge of the pot so that the sauce shakes off mostly but you still have all that flavor.
