Chicken Tinga (Stovetop)

By Becky Hardin

Updated May 28, 2025

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If your family loves Mexican food as much as mine, then you won’t want to miss out on the amazing flavors of Chicken Tinga. Known as Tinga de Pollo in the Puebla region of Mexico, where this easy recipe originated, tender shredded chicken in a rich, flavorful chipotle sauce creates the perfect Mexican food recipe for your next Cinco de Mayo fiesta.

Tinga de Pollo

When I make Chicken Tinga, the incredible aromas that fill my kitchen always get my family asking, “What’s for dinner?” It starts with a rich tomato-based broth simmered with onions, garlic, herbs, and spices—but it’s the smoky chipotle peppers that take it over the top. They add just the right depth and medium heat that makes this dish so addicting.

I love how flexible this recipe is, too. Sometimes I use boneless, skinless chicken thighs instead of breasts for extra flavor. And if I’m short on time, I’ll skip simmering the chicken and just stir in some shredded rotisserie chicken at the end—it still turns out great. When we’re in the mood for more heat, I simply add an extra chipotle pepper or two in adobo sauce.

Recipe Card

Chicken Tinga Recipe

4.75 from 4 votes

Prep: 10 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr

Servings: 4 people

Author: Becky Hardin

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This recipe for Chicken Tinga is a simple and delicious Mexican dish made with shredded chicken in a chipotle sauce. It can be served in tacos, burritos, or quesadillas, and is also great as a dip or salad topping.

Step-by-step photos can be seen below the recipe card.

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Ingredients 

1x2x3x

• ▢ 2 pounds chicken breasts chicken thighs also work
• ▢ 1 tablespoon olive oil
• ▢ 4 roma tomatoes
• ▢ 1 large yellow onion chopped, white or red work too
• ▢ 2 garlic cloves roughly chopped
• ▢ 1 teaspoon Mexican oregano
• ▢ ½ teaspoon ground cumin
• ▢ 2 bay leaves
• ▢ 2 cups chicken broth
• ▢ 2 tablespoons chipotle peppers in adobo
• ▢ ½ teaspoon salt
• ▢ pepper to taste

Instructions 

• In a large pot or dutch oven, heat the oil on medium heat. Add in the tomatoes and cook until browned, about 10 minutes. Add in the onion, garlic, and cook until softened, 5-7 minutes.
  1 tablespoon olive oil, 4 roma tomatoes, 1 large yellow onion, 2 garlic cloves
• Add in the oregano and cumin, cooking until fragrant. About 1-2 minutes.
  1 teaspoon Mexican oregano, ½ teaspoon ground cumin
• Stir in the bay leaves, chicken broth, salt and pepper. Add in the chicken and bring the mixture to a simmer.
  2 bay leaves, 2 cups chicken broth, ½ teaspoon salt, pepper to taste, 2 pounds chicken breasts
• Cover and simmer until the chicken is cooked through, 20-30 minutes. Set the chicken aside.
• Add the chipotle peppers to the pot and using an immersion blender, blend until smooth.
  2 tablespoons chipotle peppers in adobo
• Shred the chicken and return it to the pot. Stir until combined and warmed through.

Becky’s Tips

• For a milder sauce, use just the sauce from the can of chipotle peppers, not the peppers themselves.
• If you can’t find chipotles in adobo sauce, make your own by mixing 1 tbsp tomato paste, 1 tbsp cider vinegar, ½ tsp smoked paprika, ½ tsp ground cayenne pepper, a pinch of garlic powder, and a pinch of salt. This mixture = 2 tbsp of chipotle peppers in adobo sauce.

Calories: 340kcalCarbohydrates: 9gProtein: 52gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 145mgSodium: 594mgPotassium: 1145mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 14mgCalcium: 42mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Chicken Tinga Step by Step

Cook the tomatoes, onion, and garlic: In a large pot or Dutch oven, heat 1 tablespoon of oil on medium heat. Add 4 Roma tomatoes and cook until browned, about 10 minutes. Add in 1 large yellow onion, 2 cloves of garlic, and cook until softened, 5-7 minutes.

Stir in the spices: Add 1 teaspoon of oregano and 1/2 teaspoon of cumin, cooking until fragrant. About 1-2 minutes.

Add the remaining ingredients: Stir 2 bay leaves, 2 cups of chicken broth, salt and pepper. Add in 2 pounds of chicken and bring the mixture to a simmer.

Simmer: Cover and simmer until the chicken is cooked through, 20-30 minutes. Set the chicken aside.

Stir in chipotle peppers: Add 2 tablespoons of chipotle peppers to the pot and, using an immersion blender, blend until smooth.

Shred the chicken: Shred the chicken and return it to the pot. Stir until combined and warmed through.

Garnish, serve, and enjoy: Garnish with cilantro, red onions, and radishes.

How to Store

Store leftover chicken tinga in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan set over medium-low heat until warmed through.

Freeze in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

I love serving this smoky, saucy Chicken Tinga in all kinds of ways depending on what we’re craving. The classic choice is piled high on crispy tostadas, where the crunch pairs perfectly with the tender, flavorful chicken. If I’m feeding a crowd I turn it into chicken tinga tacos.

To round out the meal, I usually add a generous scoop of Mexican rice, which soaks up all the saucy goodness, and a side of refried beans—creamy, savory, and the perfect complement to the rest of the plate.

more taco meat fillings we love

Slow Cooker Pork Carnitas

Beef Birria Recipe

Quesabirria Tacos

Crockpot Taco Meat