Chicken Tinga

Chicken Tinga is spicy shredded chicken with chipotle chilies, adobo sauce, tomatoes, and onions. It's perfect for tacos and quesadillas!

Course Chicken

Cuisine Mexican

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 178kcal

Author Tonia Larson

Equipment

Ingredients

1 tablespoon olive oil
¼ cup diced onion
2 teaspoon minced garlic
10 oz can diced tomatoes and green chilies do not drain
½ cup water
¼ cup tomato paste
1 chopped chipotle pepper in adobo sauce remove seeds for less heat
2 tablespoon adobo sauce see note 1
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon coarse ground black pepper
3 cups shredded chicken see note 2

Instructions

Heat the oil in a large skillet over medium heat.
Add the onions and garlic. Saute for 2-3 minutes.
Then, add the remaining ingredients. Bring to a simmer over medium heat, stirring often.
Turn heat to low, simmer for 20-30 minutes, stirring often.

Video

Notes

Note 1: Adobo Sauce

The adobo sauce comes from a can of chipotle peppers in adobo sauce. You can use 2-3 tablespoons, depending on how much heat and flavor you want to add.

Note 2: Chicken

You can use shredded rotisserie chicken or cooked and shredded chicken breasts. We do not recommend using canned chicken due to the added sodium and difference in texture.

Note 3: Storage

Allow leftover tinga to cool and then store it in an airtight container in the fridge for 3-4 days or in the freezer for up to 4 months.

Nutrition