If you’re craving bold, smoky Mexican flavors without spending hours in the kitchen, this Easy Weeknight Chicken Tinga Recipe (Tinga de Pollo) will become your go-to dinner. It’s made with tender shredded chicken simmered in a rich tomato-chipotle sauce — perfectly balanced with spice, tang, and warmth.
This comforting yet light dish is ideal for tacos, tostadas, burritos, or rice bowls, and it comes together in just 50 minutes. Whether it’s a busy weeknight or a weekend meal prep, Chicken Tinga delivers big flavor with minimal effort.
🇲🇽 What is Chicken Tinga?
Chicken Tinga (Tinga de Pollo) is a traditional Mexican dish from Puebla, Mexico. It features shredded chicken simmered in a smoky tomato and chipotle pepper sauce, infused with onions, garlic, and spices.
It’s versatile, mildly spicy (adjustable), and absolutely loaded with flavor. Traditionally, it’s served over crispy tostadas with refried beans, crema, lettuce, and cheese — but it’s just as good tucked inside tacos, burritos, or quesadillas.
❤️ Why You’ll Love This Recipe
- Quick & Easy: Ready in under an hour — perfect for weeknights.
- Meal Prep Friendly: Keeps well for 3–4 days or freeze for later.
- Customizable: Adjust spice level to your taste.
- Authentic Flavor: Uses real chipotle peppers in adobo for depth.
- Versatile: Serve with tortillas, rice, or as a filling for burritos and enchiladas.
🧄 Ingredients You’ll Need
For the Chicken:
- 2 lbs boneless, skinless chicken breast (or thighs for richer flavor)
- 1 bay leaf (optional)
- ½ white onion (optional, for simmering)
- 1 teaspoon salt
For the Sauce:
- 1 medium white onion, thinly sliced
- 3 cloves garlic, minced
- 3 Roma tomatoes, chopped (or 1 can diced tomatoes)
- 2–3 chipotle peppers in adobo sauce (use less for mild flavor)
- 1 cup chicken stock
- 2 tablespoons cooking oil
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt and pepper, to taste
For Serving (Optional):
- Corn tortillas or tostada shells
- Refried beans
- Shredded lettuce
- Queso fresco or cotija cheese
- Mexican crema or sour cream
- Lime wedges
- Pickled red onions or avocado slices
🥫 Ingredient Notes
- Chipotle Peppers in Adobo: These smoked jalapeños add the signature smoky heat. Start with one pepper if you’re sensitive to spice.
- Chicken: Thighs yield juicier meat, but breasts are leaner.
- Tomatoes: Use ripe Roma tomatoes or high-quality canned tomatoes for a richer sauce.
- Chicken Stock: Adds depth to the sauce — homemade or low-sodium store-bought works best.
🍳 How to Make Chicken Tinga (Step-by-Step)
Step 1: Cook the Chicken
- Add chicken to a pot and cover with water or chicken stock.
- Add bay leaf, half an onion (optional), and salt.
- Bring to a boil, then simmer until cooked — 20 min for breasts, 25–30 for thighs.
- Remove chicken, cool slightly, then shred with two forks.
Step 2: Make the Sauce
- Heat oil in a skillet over medium heat.
- Add sliced onion; cook until soft, about 5 minutes.
- Stir in garlic; cook 1 more minute.
- Add tomatoes and cook until they break down — about 10 minutes.
- Transfer mixture to a blender. Add chipotle peppers, stock, oregano, cumin, and salt.
- Blend until smooth. Adjust seasoning or add more chipotle for extra spice.
Step 3: Combine Chicken & Sauce
- Return sauce to skillet and simmer for 5–7 minutes until slightly thickened.
- Add shredded chicken and stir to coat evenly.
- Simmer another 5 minutes so flavors blend beautifully.
✅ That’s it — your smoky, flavorful Chicken Tinga is ready to serve!
🌮 Serving Ideas
- On Tostadas: Spread refried beans, top with tinga, lettuce, cheese, and crema.
- In Tacos: Spoon into warm tortillas, add onions, cilantro, and avocado.
- Over Rice: Simple, hearty meal in a bowl.
- In Burritos or Quesadillas: Add cheese for a melty, savory twist.
- Bowl Style: Pair with cilantro-lime rice, black beans, and salsa.
👩🍳 Expert Tips & Variations
- Use Rotisserie Chicken: Skip boiling; just shred and toss in sauce.
- Adjust Spice: Add chipotles gradually; adobo sauce alone adds smoky flavor.
- Vegetarian Version: Substitute shredded jackfruit or mushrooms.
- Creamier Texture: Stir in a spoonful of Mexican crema before serving.
- Add Veggies: Toss in corn, beans, or bell peppers for extra nutrition.
❄️ Storage, Freezing & Reheating
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: Up to 3 months; thaw overnight before reheating.
- Reheat: Warm on stove over medium heat with a splash of broth to prevent drying.
🍚 What to Serve With Chicken Tinga
Pair your Chicken Tinga with:
- Mexican Rice or Cilantro Lime Rice
- Refried Beans
- Elote (Mexican Street Corn)
- Guacamole & Chips
- Pico de Gallo
❓ Frequently Asked Questions
1. Can I make Chicken Tinga in a slow cooker?
Yes! Combine all sauce ingredients with raw chicken and cook on LOW for 6 hours or HIGH for 3 hours. Shred the chicken, mix, and serve.
2. How spicy is Chicken Tinga?
Moderate spice level — use 1 chipotle for mild, 3 for bold flavor.
3. Can I use chicken thighs instead of breasts?
Absolutely! Thighs stay juicier and add richness.
4. What can I use instead of chipotle peppers?
Use 1 tsp smoked paprika + ½ tsp chili powder for a milder, smoky substitute.
5. Can I make this ahead of time?
Yes. It tastes even better the next day as the flavors deepen.
🥗 Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 28 g |
| Carbohydrates | 10 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sodium | 580 mg |
Nutrition data is approximate and may vary based on portion sizes and ingredients.
🧾 Printable Recipe Card
Weeknight Chicken Tinga: Big Flavor, Simple Steps
Course: Main
Cuisine: Mexican
Difficulty: Easy
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: 280 kcal
Instructions
- Cook Chicken: Simmer chicken with onion, bay leaf, and salt. Shred.
- Make Sauce: Sauté onion and garlic, add tomatoes, blend with chipotle, stock, and spices.
- Combine: Mix sauce and chicken, simmer until thickened.
- Serve: Enjoy on tacos, tostadas, burritos, or rice bowls.
Notes
- Adjust spice with chipotle amount.
- Store leftovers up to 4 days or freeze 3 months.
- Great for meal prep or family dinners.
