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+ servings

Chicken Tinga

Chicken Tinga recipe that is savory and delicious with chipotle peppers, roasted tomatoes, onions, shredded chicken, cumin, and oregano. Serve this chicken tinga in a bowl, in enchiladas, or tacos, and you can cook it in the crockpot or on the stovetop.

Course Dinner
Cuisine Mexican
Keyword chicken, dinner, tinga
Prep Time 20 minutes
Servings 8


  • 1 tbsp olive oil
  • 1 cup chopped sweet onion
  • 1 tbsp minced garlic
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • ¾ cup canned crushed or chopped roasted tomatoes
  • ¼ cup chicken stock (broth works too)
  • ½ tsp sea salt
  • 3 cups shredded cooked chicken (can use rotisserie and it works great!)
  • soft corn tortillas or hard taco shells


  • ¼ cup fresh cilantro, chopped
  • ½ cup red onion, diced
  • crumbled cotihja cheese
  • 1 lime, sliced in four wedges


  1. Heat a large skillet over medium heat. Pour olive oil in skillet and heat for 30 seconds. Add in chopped onion an saute for 5 minutes or until tender. Add in garlice and cook for 30 seconds, then add in oregano and cumin, and toast for one minute.

  2. Add in tomatoes, chicken stock and salt and stir. Bring mixture to a simmer and cook for 7 minutes at a simmer.

  3. Place tomato mixture in blender and blend on high speed until mixture is smooth.

  4. Pour blended mixture back into skillet over low heat. Add the shredded chicken in and stir. Cook over low heat for 5 minutes.

  5. Scoop chicken tinga out of skillet and serve. You can serve in taco shells, make enchiladas, or serve over greens. The best toppings are cotija cheese, chopped red onions, cilantro, and lime juice. Enjoy!

Recipe Notes

Adapted from Pinch of Yum