Chicken Tinga Recipe

Course: Dinner

Cuisine: Mexican

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: people

Calories: 340kcal

Author: Becky Hardin

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.

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Ingredients

2 pounds chicken breasts
1 tablespoon olive oil
4 roma tomatoes
1 large yellow onion chopped
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.
Add in the oregano and cumin, cooking until fragrant. About 1-2 minutes.
Stir in the bay leaves, chicken broth, salt and pepper. Add in the chicken and bring the mixture to a simmer.
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.
Shred the chicken and return it to the pot. Stir until combined and warmed through.

Notes

You can also transfer the sauce to a blender, blend, and then return it to the pot.

For a milder sauce, use the sauce from the can of chipotle peppers, not the peppers themselves.

Nutrition