Description
Chicken Tinga is a flavorful Mexican dish featuring shredded chicken simmered in a smoky, spicy chipotle tomato sauce. This recipe is perfect for serving on crispy tostadas, soft corn tortillas, or alongside traditional Mexican rice and refried beans, topped with fresh cabbage, radishes, cotija cheese, and creamy avocado slices.
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 chipotle pepper in adobo sauce
- 1 to 3 teaspoons adobo sauce (from the chipotle peppers)
- 2 tablespoons Taco Seasoning, plus more to taste
- 1 (14.5 ounce) can fire roasted tomatoes
- 1 teaspoon chicken flavored “better than bouillon” or 1 chicken bouillon cube
- 4 cups cooked, shredded chicken
- Sea salt, to taste
To Serve
- 8 tostada shells or 16 corn tortillas, warmed
- 3 cups Mexican rice
- 3 cups refried beans
- 3 cups shredded green cabbage
- ½ cup thinly sliced radishes
- ½ cup crumbled cotija or queso fresco cheese
- 1 avocado, sliced
Instructions
- Cook the Aromatics: Heat the olive oil in a large skillet over medium-high heat until glistening. Add the chopped onion and cook, stirring frequently, until softened and translucent, about 6 minutes. Lower the heat to medium and add the minced garlic. Stir and cook until fragrant, about 1 more minute.
- Make the Sauce: Transfer the sautéed onion and garlic mixture to a blender. Add the chipotle pepper, adobo sauce (start with 1 teaspoon and adjust as desired), taco seasoning, fire roasted tomatoes, and chicken bouillon. Blend on high speed until the sauce is smooth, roughly 1 minute.
- Simmer and Add Chicken: Pour the blended sauce back into the skillet and bring to a simmer over medium heat. Cook the sauce, stirring occasionally, until it thickens slightly, about 8 minutes. Add the shredded cooked chicken and stir to combine thoroughly. Heat through until the chicken is warm and fully coated with the sauce. Adjust seasoning with sea salt, extra taco seasoning, or additional adobo sauce if needed.
- Serve: Serve the warm chicken tinga on tostada shells, warmed corn tortillas, or over steamed Mexican rice. Garnish generously with shredded cabbage, radish slices, crumbled cotija or queso fresco, and sliced avocado for a fresh creamy finish.
Notes
- The quantity of adobo sauce can be adjusted based on your preferred spice level—start small and add more as desired.
- You can substitute cooked shredded rotisserie chicken for convenience.
- For extra texture and flavor, try adding a squeeze of fresh lime juice before serving.
- If you prefer a less spicy dish, remove the seeds from the chipotle pepper before blending.
- This dish pairs well with a side of Mexican rice and refried beans for a traditional meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
