Smoky Chipotle Chicken Tinga Recipe

Table of contents

• Ingredients
• Instructions
• Ways to serve it
• How to make it in the oven
• How to make it in an Instant Pot
• Recipe notes
• More Mexican recipes

Chicken Tinga is a smoky, slightly spicy Mexican dish of shredded chicken in a chipotle-tomato sauce. It’s perfect for tacos, burritos, tostadas, or bowls. Below you’ll find a fast version using rotisserie chicken plus two methods to make it from scratch — oven or Instant Pot.

If you’ve ever come home with a rotisserie chicken and wondered how to stretch it into another great meal, this recipe is ideal. The quick version uses cooked, shredded chicken and takes about 20 minutes. If you prefer to cook the chicken yourself, follow the oven or Instant Pot directions below to braise chicken breasts or thighs right in the tinga sauce.

Ingredients

• Chicken – 3 cups cooked, shredded chicken (rotisserie is perfect). Or use 1 lb raw boneless, skinless chicken breasts or thighs if cooking from scratch.
• Olive oil – 1 tablespoon (or another neutral oil).
• Onion – 1 cup diced (about half a large yellow onion).
• Garlic – 2 cloves, minced.
• Ground cumin – 1 teaspoon.
• Oregano – 1 teaspoon (Mexican oregano if you have it).
• Salt – ½ teaspoon, adjust to taste.
• Chipotle chilies in adobo – 2–3 chilies, chopped, plus 1 tablespoon adobo sauce (use fewer chilies for milder heat).
• Chicken broth – ½ cup.
• Fire-roasted diced tomatoes – 14.5 oz can (or regular diced tomatoes + 1 tsp smoked paprika).

Instructions

These steps describe the quick stovetop method using cooked, shredded chicken. Photos of the process show the sauté, simmer and finished tinga.

1. Sauté aromatics. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced onion and cook 4–5 minutes until softened. Stir in the minced garlic, 1 teaspoon ground cumin, 1 teaspoon oregano and ½ teaspoon salt; cook another minute until fragrant.
2. Add chipotles and tomatoes. Stir in 2–3 chopped chipotle chilies and 1 tablespoon adobo sauce, ½ cup chicken broth and the 14.5 oz can of fire-roasted diced tomatoes. Bring to a simmer and cook about 7 minutes to meld flavors.
3. Blend the sauce. Transfer the mixture to a blender and puree until smooth (carefully vent steam). Return the blended sauce to the skillet and heat over medium.
4. Finish with shredded chicken. Add 3 cups cooked, shredded chicken and toss to coat. Simmer 2–3 minutes to warm through and let the chicken absorb the sauce.
5. Serve. Spoon the tinga into warmed tortillas or bowls and top as desired.

Ways to serve it

• Tacos – Warm small corn or flour tortillas, add tinga, then top with diced onion, cilantro, crumbled cotija and a squeeze of lime.
• Burrito bowls – Serve over cilantro-lime rice or Mexican rice with beans, salsa, avocado and cheese.
• Tostadas – Spread refried beans or guacamole on a crispy tostada, add chicken tinga and finish with cheese and cilantro.
• Quesadillas (molitas) – Layer cheese and tinga between tortillas, cook in a skillet until golden and melty.
• Nachos – Scatter tortilla chips, spoon over tinga, top with shredded cheese, broil briefly and finish with pickled jalapeños, sour cream and avocado.

How to make it in the oven

If you prefer to cook raw chicken in the sauce, this oven method yields tender, shreddable chicken.

1. Preheat the oven to 350°F (175°C).
2. Prepare the sauce as directed in the stovetop instructions and bring it to a simmer.
3. Heat a large oven-safe skillet or dutch oven over high heat. Sear 1 pound boneless, skinless chicken breasts or thighs 1–2 minutes per side to develop color.
4. Pour the prepared sauce over the seared chicken, cover the pot and transfer to the oven. Bake for about 45 minutes, until chicken is cooked through and tender.
5. Remove the chicken, shred with forks, then return it to the sauce and stir to coat before serving.

How to make it in an Instant Pot

The Instant Pot lets you sear and pressure-cook the chicken right in the same pot for a hands-off version.

1. Set the Instant Pot to Sauté and heat 1 tablespoon olive oil. Sear 1 pound boneless chicken (breasts or thighs) about 2 minutes per side, then remove.
2. Add another tablespoon oil if needed, sauté the onion 4–5 minutes, then add garlic, cumin, oregano and salt; cook 1 minute.
3. Add chopped chipotle, adobo sauce, chicken broth and fire-roasted tomatoes. Simmer briefly, then blend the mixture until smooth and return to the pot.
4. Place the seared chicken back into the pot and pour the blended sauce over it. Cook on High Pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then manually release remaining pressure.
5. Remove the chicken, shred with forks or meat claws, return to the sauce and stir to combine.

Recipe notes

• Storage: Store leftover chicken tinga in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet over medium heat for 3–4 minutes.
• Spice level: This recipe is medium-spicy. Use 2 chipotles for milder heat or more for extra spice.
• Fire-roasted tomatoes: If you don’t have fire-roasted tomatoes, use regular diced tomatoes plus 1 teaspoon smoked paprika to mimic that charred flavor.
• Gluten free: Serve in corn tortillas or over rice for a naturally gluten-free meal.
• Tortilla warming: Wrap 12 small tortillas in a damp paper towel and microwave 60 seconds, or warm them briefly in a dry skillet.

More Mexican recipes

Love these chicken tinga tacos? Try other popular Mexican-inspired dishes like Beef Birria, Steak Quesadilla, Air Fryer Taquitos, Chicken Enchiladas with Creamy Avocado Sauce, Quesabirria Tacos or a Carne Asada Bowl. These dishes pair beautifully with toppings like salsa, guacamole and pickled onions.

Recipe

Chicken Tinga

Servings: 4 • Prep: 7 minutes • Cook: 13 minutes • Total: 20 minutes

Ingredients

• 1 tablespoon olive oil
• 1 cup yellow onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (Mexican oregano preferred)
• ½ teaspoon salt
• 2–3 chipotle chilies in adobo, chopped
• 1 tablespoon adobo sauce
• ½ cup chicken broth
• 14.5 oz can fire-roasted tomatoes
• 3 cups cooked, shredded chicken (rotisserie or cooked at home)

Directions

1. Heat a large skillet over medium-high heat and add the olive oil.
2. Sauté the onion 4–5 minutes. Add garlic, cumin, oregano and salt, cooking 1 more minute.
3. Add chopped chipotle chilies, adobo sauce, chicken broth and tomatoes. Simmer 7 minutes.
4. Blend the sauce until smooth, return to the skillet, then add shredded chicken and simmer 2–3 minutes.
5. Serve in tortillas, on tostadas, or in bowls with your favorite toppings.

Nutrition (per serving)

• Calories: 268 kcal
• Carbohydrates: 12 g
• Protein: 34 g
• Fat: 8 g
• Sodium: 1410 mg
• Fiber: 3 g