Description
Chicken Tinga is a flavorful Mexican dish made with shredded chicken simmered in a smoky chipotle tomato sauce. This easy, 30-minute recipe serves 8 and is perfect for tostadas, tacos, or served over rice. Topped with fresh cabbage, radishes, creamy cotija cheese, and avocado slices, it balances spicy, smoky, and fresh elements for a delicious meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 chipotle pepper in adobo sauce
- 1-3 teaspoons adobo sauce (depending on desired spice level)
- 2 tablespoons Taco Seasoning (store-bought or homemade), 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 (or 1 rotisserie chicken, shredded)
- Sea salt, to taste
Serving Suggestions & Garnishes
- 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
- 1 avocado, sliced
Instructions
- Sauté Onions and Garlic: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring frequently, until the onions are softened and translucent, about 6 minutes. Reduce the heat to medium, add the minced garlic, and cook for an additional minute until fragrant but not browned.
- Make the Tinga Sauce: Transfer the softened onions and garlic to a blender. Add the chipotle pepper, adobo sauce (start with 1 teaspoon and add more for spice), taco seasoning, fire-roasted tomatoes, and chicken bouillon. Blend on high speed until the mixture is smooth, about 1 minute.
- Cook the Sauce: Pour the blended sauce back into the skillet and bring it to a simmer over medium heat. Let it cook, stirring occasionally, until it thickens slightly, about 8 minutes to deepen the flavors and achieve the right consistency.
- Add Shredded Chicken: Stir the shredded chicken into the sauce and cook until the chicken is heated through, about 3-5 minutes. Taste and season with sea salt, extra taco seasoning, or additional adobo sauce to adjust spice levels as desired.
- Serve: Serve the chicken tinga warm on tostada shells or corn tortillas. Alternatively, serve over Mexican rice with refried beans on the side. Garnish with shredded green cabbage, sliced radishes, crumbled cotija cheese, and avocado slices for added texture and freshness.
Notes
- You can use store-bought rotisserie chicken to save time, or cook your own shredded chicken.
- Adjust the adobo sauce quantity based on your preferred spice level.
- Taco seasoning can be homemade or store-bought; homemade can give better flavor control.
- To keep tostadas crispy, assemble just before serving.
- For a gluten-free option, ensure taco seasoning and tostada shells/tortillas are certified gluten-free.
