This easy Chicken Tinga recipe is a simple, flavorful take on a classic Mexican dish. Tender shredded chicken is simmered in a smoky tomato-chipotle sauce with potatoes and onions, then piled onto crispy tostadas and finished with your favorite toppings.
It may not follow the most traditional preparation for tinga, but it keeps the same delicious combination of smoky, savory, and slightly spicy flavors while making the recipe approachable for an easy weeknight meal.
Jump to RecipePrep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
What Is Tinga?
Tinga is a Mexican dish traditionally made with shredded meat, most commonly chicken, simmered in a tomato-based sauce flavored with onion and chipotle peppers. The chipotle gives the sauce its signature smoky flavor and mild-to-moderate heat.
Chicken tinga is commonly served on tostadas and topped with ingredients such as shredded cabbage or lettuce, avocado, cheese, crema, and fresh lime. While there are many regional and family variations of tinga, the combination of shredded meat, tomatoes, onions, and chipotle is what gives the dish its recognizable flavor.
Ingredients
For the Chicken Tinga
- 1 white onion
- 2 boneless, skinless chicken breasts, roughly 1 lb
- 3 tbsp chicken bouillon, divided
- 2 cloves garlic
- 1½ russet potatoes, peeled and cubed
- 3 tbsp chipotle sauce
- 5 Roma tomatoes
- Oil, for sautéing
For Serving
- Tostadas
- Shredded cabbage
- Avocado
- Cotija cheese
- Lime wedges
How to Make Chicken Tinga
1) Boil and Shred the Chicken
Add the chicken breasts to a pot and cover with water. Add 2 tablespoons of chicken bouillon and ¼ of the white onion, keeping the onion piece whole.
Bring the water to a boil and cook the chicken for about 12–15 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove the chicken from the pot and allow it to cool slightly. Once cool enough to handle, shred the chicken with two forks or your preferred method. Set aside.
2) Make the Tomato-Chipotle Sauce
While the chicken is cooking, prepare the sauce.
Add the following to a blender:
- 5 Roma tomatoes
- 3 tbsp chipotle sauce
- 2 garlic cloves
- 1 tbsp chicken bouillon
- ¼ of the white onion
Blend until the mixture is completely smooth.
3) Sauté the Onion and Add the Sauce
Dice the remaining half of the white onion.
Heat a small amount of oil in a deep skillet over medium heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until the onion begins to soften.
Pour the blended tomato-chipotle sauce into the skillet and stir everything together.
4) Cook the Potatoes
Add the cubed potatoes directly to the skillet and stir them into the sauce.
Cover the skillet with a lid and let everything simmer for about 15 minutes, or until the potatoes are fork tender.
Stir occasionally to prevent anything from sticking to the bottom of the pan.
5) Add the Chicken
Once the potatoes are tender, add the shredded chicken to the skillet.
Stir well until the chicken, potatoes, onions, and sauce are evenly combined. Allow everything to cook together for another 2–3 minutes so the chicken can absorb some of the sauce.
6) Build the Tostadas
Spoon a generous amount of the chicken tinga mixture onto each tostada.
Top with your favorite toppings. Shredded cabbage, avocado, cotija cheese, and a squeeze of fresh lime are all great choices.
Serve immediately while the tostadas are still crispy.
Pro Tips
- Don’t overcook the chicken: Cook it just until it reaches 165°F so it stays tender and easy to shred.
- Cut the potatoes evenly: Keeping the potato cubes similar in size helps them cook at the same rate.
- Adjust the heat: Add more or less chipotle sauce depending on how spicy you like your tinga.
- Let the sauce simmer: Giving the tomato-chipotle sauce time to cook with the potatoes allows the flavors to come together.
- Don’t overload the tostadas: Add enough tinga for a hearty bite while leaving room for your toppings.
- Serve immediately: Tostadas are best when the shells are still crisp.
What to Serve With Chicken Tinga
Chicken tinga tostadas are great on their own, but you can serve them with:
- Spanish rice
- Refried beans
- Mexican street corn
- Fresh guacamole
- Pico de gallo
- Extra lime wedges
Chicken Tinga Tostadas
Course: MainCuisine: MexicanDifficulty: Easy6
servings15
minutes30
minutes480
kcalIngredients
1 white onion
2 chicken breasts, about 1 lb
3 tbsp chicken bouillon, divided
2 garlic cloves
1½ russet potatoes, cubed
3 tbsp chipotle sauce
5 Roma tomatoes
Oil, for sautéing
Tostadas
Optional: shredded cabbage, avocado, cotija cheese, lime wedges
Directions
- Boil chicken — 12–15 min: Boil chicken with water, 2 tbsp chicken bouillon, and ¼ onion until it reaches 165°F. Shred and set aside.
- Make sauce — 5 min: Blend tomatoes, chipotle sauce, garlic, 1 tbsp bouillon, and ¼ onion until smooth.
- Sauté — 5 min: Dice the remaining onion and sauté in oil. Add the blended sauce.
- Simmer — 15 min: Add cubed potatoes, cover, and simmer until fork tender.
- Combine — 2–3 min: Add shredded chicken and stir until everything is well incorporated.
- Build tostadas: Spoon the tinga onto tostadas and add your favorite toppings.
Final Thoughts
This Chicken Tinga is a great example of how you can simplify a classic dish without sacrificing flavor. The smoky chipotle sauce, tender shredded chicken, potatoes, and onions make a hearty mixture that works especially well on crispy tostadas. Add your favorite fresh toppings and a squeeze of lime, and you have an easy meal that’s packed with flavor.
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