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Home » Recipes » Chicken Tinga Recipe (Mexican Chipotle Shredded Chicken)

Chicken Tinga Recipe (Mexican Chipotle Shredded Chicken)

by Mike Hultquist · May 12, 2023 · 91 Comments

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Chicken Tinga Recipe

This chicken tinga recipe is tender shredded chicken simmered in a zesty tomato-chipotle sauce, great for tacos, tostadas, or burritos, all in one pot!

Chicken Tinga Recipe

The Best Chicken Tinga Recipe

Let's make some chicken tinga today, my friends. You're going to LOVE this recipe.

What is Chicken Tinga? Chicken Tinga is a classic Mexican dish of shredded chicken that cooks low and slow in a tomato-based sauce seasoned with chipotle peppers, onion, garlic, and other spices. The resulting chicken is smoky and spicy and everyone loves it.

It's a versatile dish, too, as you can serve it up however you'd like. Use it to fill warmed corn or flour tortillas for tacos. Spoon it over crispy tortillas for easy chipotle tostadas.

Fancy a burrito? Or a Mexican torta? Enchiladas? Chicken Tinga has you covered.

It also freezes wonderfully, so make extra and keep in the freezer for quick and easy lunch or dinner meals throughout the week.

Where does Tinga Come From? 

Chicken tinga comes to us from Puebla, Mexico. It's a classic authentic Mexican recipe defined by it's silky and somewhat spicy sauce made primarily from tomatoes and smoky chipotle chilies in adobo sauce. 

Let's talk about how to make chicken tinga, shall we? It's super easy, which I love.

Chicken Tinga Recipe (Spicy Chipotle Shredded Chicken)

Chicken Tinga Ingredients

  • Chicken. I like to use chicken thighs, as they are juicier and have a higher fat content, but you can use chicken breast as well. This recipe calls for 2 pounds of chicken.
  • Peppers and Veggies. I'm using one jalapeno pepper for a bit of heat and flavor, along with white onion and garlic cloves. Cooking them down adds a lot of extra flavor to the final sauce and shredded chicken. If you'd like a bit more heat, use a serrano pepper or two instead.
  • Chipotles in Adobo Sauce. Use a typical 7-ounce can that you can find in most stores. There are usually several brands to choose from. Go for the actual chipotle peppers in adobo sauce, as the chipotles add to that smoky flavor in the shredded chicken and the sauce. However, you can also use adobo sauce alone, if that is all that is available.
  • Tomato Sauce. Tomato sauce adds body to the final sauce. This recipe calls for a typical 16 ounce can, though you can use crushed tomatoes, diced, or fire roasted, or the equivalent of fresh tomatoes. Just make sure to let them simmer long enough to break down, then process them to make the sauce.
  • Seasonings. To spice things up and build on flavor, we're using chili powder, Mexican oregano, a bit of cumin, and salt and black pepper. If you have other preferred seasonings, like a favorite taco seasoning recipe, feel free to include it.

How to Make Chicken Tinga - the Recipe Method

Cook the Vegetables. First, heat some olive oil in a large skillet to medium-high heat and add chopped onions and jalapeno peppers. Cook them down about 5 minutes. Add the garlic and cook another minute.

Brown the Chicken. Season some chicken thighs with salt and pepper, then add them to the pan. Give them a nice sear on each side, a couple minute each. Chicken breasts work here as well, too.

Cooking onions, peppers, and chicken in a pan to make Chicken Tinga

Sauce Ingredients. Process the tomato sauce and chipotles in adobo sauce in a food processor, like so.

Blend until smooth.

Next, pour the mixture into the pan, covering the chicken.

Chipotle sauce in a food processor, then added to the pan of chicken to make Chicken Tinga

Stir in the seasonings.

Simmer the Chicken Tinga. Bring the mixture to a quick boil, then reduce the heat and simmer for 30 minutes, or until the chicken is cooked through and easily pulls apart.

Shred, then Simmer the Chicken. Remove the chicken and shred it with a couple of forks.

Return the chicken to the pan and simmer in the sauce another 5 minutes to let the flavors develop and meld with the chicken.

Shredded chicken added to a pan of chipotle sauce for making Chicken Tinga

You can simmer longer if you'd like, 15 minutes or more, over low heat to develop the flavor even further, until you are ready to serve.

If your sauce is too thick to your liking, you can thin it out with a bit of water or chicken broth.

Boom! That's it, my friends! Looks delicious, doesn't it? This tinga chicken is so moist and flavorful and it is HUGE on flavor. It's going to be one of your favorites. No lie.

Chicken Tinga in a pan with garnish

Is Chicken Tinga Spicy?

Heat Factor: Mild-Medium. There is a low to medium level of spiciness in chipotle in adobo sauce, so be prepared. You'll get a heat level similar to an average jalapeno pepper, so if you find jalapenos hot, then expect a good kick from the sauce.

It will be distributed through the overall chicken tinga dish, however, so it may not be as spicy as you think.

I add in extra jalapenos to up that heat factor, and finish with spicy chili flakes as well. Feel free to use hotter peppers and flakes, or a nice hot sauce to finish.

Recipe Tips and Notes

  • Rotisserie Chicken. If you'd like to save some time making chicken tinga, pick up a rotisserie chicken from the grocery store and shred the meat from the bones. Then proceed with the recipe. It's a big time saver and the chicken tinga tastes great. Easy shredded chicken.
  • Freezer Friendly. You can freeze chicken tinga very easily in sealable plastic baggies, with a vacuum sealer, or in freezer-friendly containers. I like to freeze mine in 6 to 8 ounce portions to serve 2 people for a quick lunch or dinner.

Crock Pot Chicken Tinga Recipe

You can easily make chicken tinga in your crock pot, slow cooker or instant pot using all the same ingredients. Here is a quick method:

  1. Season the chicken thighs with salt and pepper, then add them to the crock pot or slow cooker.
  2. Heat oil in a pan to medium heat and add the onions and jalapeno peppers. Cook them down about 5 minutes.
  3. Add the tomato sauce, chipotles in adobo sauce and stir in the seasonings. Bring to a quick boil, then reduce the heat and simmer for 5 minutes to let the flavors develop a bit.
  4. Pour the contents of the pan over the chicken and cover.
  5. Cook on low for 2-3 hours, or on high for 1-2 hours, until the chicken becomes very tender.
  6. Finally, shred the chicken in right in the slow cooker with forks, or you can remove it to shred on a cutting board, then add the chicken back to the simmering tinga sauce.
  7. Serve it up with tortillas for chicken tinga tacos, or however you'd like to serve it.

FOR INSTANT POT: Add all of the ingredients to your Instant Pot or pressure cooker and pressure cook it together for 15-20 minutes. Do natural release and then shred up the chicken and mix it all together.

Serving Chicken Tinga

As mentioned, chicken tinga is super versatile. You can serve it up pretty much any way you'd like.

Consider it for chicken tinga tacos, burritos, flautas, topping tostadas, chicken tortas, even over rice with other fixings for a satisfying burrito bowl with your favorite toppings like avocado, queso fresco, chili flakes, tomatoes, onions, and more.

Try Chicken Tinga Nachos! Add in extra ingredients like refried beans, black beans, sour cream or Mexican crema, extra sliced roasted jalapenos, shredded cheese, all your favorites.

Chicken Tinga Tacos ready to serve

Storage and Leftovers

Store any leftover chicken tinga in a sealed container in the refrigerator for up to 5 days. To enjoy it again, warm it in a pot on the stove, or gently in the microwave.

You can freeze tinga chicken in vacuum sealed bags or freezer containers for 3 months or longer.

Try Some of My Other Popular Chicken Recipes

  • Quick and Easy Chipotle Chicken
  • Pollo Asado (Mexican Roast Chicken)
  • Chicken Enchiladas Verdes with Cheese
  • The Juiciest Shredded Chicken
  • Grilled Harissa Chicken Legs
  • Korean Chicken
  • Chicken Vindaloo
  • Sweet and Spicy Teriyaki Chicken
  • Chipotle Chicken Nachos
  • Chipotle Chili
  • Tostadas De Tinga (Chicken Tinga Tostadas)
Chicken Tinga in a bowl, ready to serve

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Chicken Tinga Recipe
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Chicken Tinga Recipe (Mexican Chipotle Shredded Chicken)

This chicken tinga recipe is tender shredded chicken simmered in a zesty tomato-chipotle sauce, great for tacos, tostadas, or burritos, all in one pot!
Save Recipe Saved!
Course: Main Course
Cuisine: American, Mexican
Keyword: chicken, chipotle, recipe, spicy
Prep Time: 5 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 40 minutes minutes
Calories: 175kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
4.98 from 35 votes
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Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 1 jalapeno pepper chopped (optional, for extra spicy)
  • 4 cloves garlic chopped
  • 2 pounds skinless chicken thighs chicken breast is good, too
  • 16 ounce can tomato sauce
  • 7 ounce can chipotles in adobo sauce (use 1/2 the can for less spicy)
  • 1 tablespoon chili powder (I am using ancho powder)
  • 1 teaspoon Mexican oregano
  • ½ teaspoon cumin
  • Salt and pepper to taste

Instructions

  • Heat the oil in a large pan to medium heat and add the onions and jalapeno peppers. Cook them down about 5 minutes.
  • Add the garlic and cook another 30 seconds to 1 minute, until the garlic becomes fragrant.
  • Season the chicken thighs with salt and pepper, then add them to the pan. Cook them 2 minutes, then flip and cook 2 minutes more to lightly brown.
  • Process the tomato sauce and chipotles in adobo sauce in a food processor, then pour the mixture into the pan, covering the chicken.
  • Stir in the chili powder, cumin, Mexican oregano, and salt and pepper.
  • Bring to a quick boil, then reduce the heat and simmer for 30 minutes, or until the chicken is cooked through and easily pulls apart.
  • Remove the chicken and shred it with a couple of forks.
  • Return the chicken to the pan and simmer in the sauce another 5 minutes.
  • Serve with tortillas, tostadas, on torta buns, or in a bowl with all your favorite fixings.

Video

Notes

Crock Pot or Slow Cooker Chicken Tinga: If you'd prefer to make your chicken tinga in a crock pot or slow cooker, see the recipe discussion above.

Nutrition Information

Calories: 175kcal   Carbohydrates: 5g   Protein: 23g   Fat: 6g   Saturated Fat: 1g   Cholesterol: 107mg   Sodium: 415mg   Potassium: 510mg   Fiber: 1g   Sugar: 3g   Vitamin A: 585IU   Vitamin C: 7.8mg   Calcium: 29mg   Iron: 1.9mg
Chicken Tinga Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 5/12/23 to include new information, photos and video. It was originally published on 1/4/19.

 

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    Recipe Rating




  1. Trish says

    July 02, 2025 at 10:30 pm

    5 stars
    Fantastic recipe!! Super easy and pretty fast I just had to share your recipe with family and friends. I had tostada shells and a large chicken breast that I needed to do something with so I searched chicken on your site. So glad I did. I even had all the ingredients on hand. It’s definitely a keeper. Thanks again Mike for another awesome recipe!

    Reply
    • Mike H. says

      July 03, 2025 at 5:31 am

      You are very welcome, Trish!

      Reply
  2. Natalie Addington says

    June 11, 2025 at 11:47 am

    5 stars
    what is the serving size?

    ps I love this recipe! I make it alot! my husband's favorite!!

    Reply
    • Mike Hultquist says

      June 11, 2025 at 12:53 pm

      It is roughly 4-5 ounces or so. Thanks, Natalie!

      Reply
  3. Nancy says

    March 25, 2025 at 7:21 pm

    5 stars
    looking to build a make your own taco bar for an event, I came across your chicken tinga recipe. So easy and flavorful. it was the hit of the evening. I served with Mexican slow cooker shredded beef. while it was nice to have a hands off dish, the Tinga was so easy to make. it was the favorite hands down. Thank you!

    Reply
    • Mike Hultquist says

      March 26, 2025 at 5:52 am

      Wonderful to hear! Thanks, Nancy. I do love how easy this recipe is. Perfect for a taco bar!

      Reply
  4. Ian Bentley says

    March 06, 2025 at 10:20 am

    5 stars
    When you state tomato sauce in this recipe, do you mean tomatto sauce like we get here in the U.K, which includes vinegar etc and is normally used as a dressing, or do you mean chopped tomatoes or tomato paste?
    Not sure which it equates to in U.K.

    Reply
    • Mike Hultquist says

      March 07, 2025 at 8:48 am

      Ian, use pure pureed tomatoes with no other ingredients added. Chopped tomatoes are good as well, which you can puree yourself. I believe it's called Passatta in Australia, but not sure about the UK.

      Reply
  5. Tim McGowan says

    November 14, 2024 at 6:03 pm

    5 stars
    I've made this several times with a whole cooked in the bag rotisserie chicken including all the wonderful juices as well as with uncooked thigh meat. I generally make it in a cast iron stove top skillet. Lots of sweated onions (tried celery also which works) and more or less all the ingredients your recipe called for - superb every time.

    I can't always get the variety of chilli peppers I want here in Ireland and have to order them in - but your website, recipes and passionately explained methods gives me the incentive believe me!! I love your approach - sláinte!

    Reply
    • Mike Hultquist says

      November 14, 2024 at 10:44 pm

      Tim! So happy you're enjoying the recipe! This sounds so perfectly wonderful. I wish I could enjoy it with you. Thanks for sharing your comments. =)

      Reply
  6. Jean says

    August 31, 2024 at 9:08 am

    How do you adapt for the instapot?

    Reply
    • Mike Hultquist says

      August 31, 2024 at 9:55 am

      Jean, you can add all of the ingredients to your Instant Pot or pressure cooker and pressure cook it together for 15-20 minutes. Do natural release and then shred up the chicken and mix it all together. Let me know how it turns out for you.

      Reply
  7. Jason McKenzie says

    August 19, 2024 at 2:16 pm

    5 stars
    This was super easy, and turned out very good. The chipotle taste was perfect. It was great for tacos snd a delicious salad topper.

    Reply
    • Mike Hultquist says

      August 19, 2024 at 2:32 pm

      Wonderful!! Thanks, Jason! I appreciate it!

      Reply
  8. Amanda says

    August 05, 2024 at 6:15 pm

    5 stars
    Hi! Just wondering if I could could this in the oven slowly?

    Thanks

    Reply
    • Mike H. says

      August 06, 2024 at 3:42 am

      Amanda, absolutely! =) A Dutch oven or roasting pan would work very nicely for this in the oven.

      Reply
  9. Christine says

    May 03, 2024 at 8:03 pm

    5 stars
    I’ve made this numerous times and it never disappoints. I use less of the chipotle peppers and sometimes omit the jalapeño but it is flavorful either way. Thank you for sharing your recipes.

    Reply
    • Mike Hultquist says

      May 03, 2024 at 10:00 pm

      Thanks, Christine!! You are the best.

      Reply
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