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Authentic Chicken Tinga Recipe (Smoky Chipotle Shredded Chicken)

A close-up of shredded chicken tinga piled high on a white plate, coated in rich red sauce.
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Make this authentic Tinga de Pollo using smoky chipotle peppers in adobo sauce. This recipe delivers rich, bold flavor perfect for weeknight dinners, tacos, or tostadas.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium white onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (7 ounce) can chipotle peppers in adobo sauce (use 2–3 peppers plus 1 tablespoon sauce for medium heat, or more for extra spice)
  • 1 cup chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • For Serving: Corn tortillas, tostada shells, cotija cheese, avocado, shredded lettuce, lime wedges

Instructions

  1. Place the chicken in an Instant Pot or slow cooker. If using an Instant Pot, add 1 cup of chicken broth. If using a slow cooker, add the broth and set to low.
  2. In a separate skillet over medium heat, warm the olive oil. Add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Carefully transfer the cooked onion and garlic mixture to a blender. Add the diced tomatoes, chipotle peppers and adobo sauce, oregano, and cumin. Blend until completely smooth. This creates your rich adobo sauce.
  4. Pour the blended sauce over the chicken in the Instant Pot or slow cooker. Season with salt and pepper.
  5. If using an Instant Pot, secure the lid and cook on High Pressure for 10 minutes. Allow pressure to naturally release for 5 minutes before manually releasing any remaining pressure.
  6. If using a slow cooker, cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is tender.
  7. Remove the chicken and shred it using two forks. Return the shredded chicken to the sauce and stir to coat completely. Simmer uncovered for 5 minutes to allow the sauce to thicken slightly.
  8. Serve your flavorful chicken tinga immediately over warm corn tortillas for tacos, or on crispy tostada shells. Top with your favorite garnishes.

Notes

  • For a faster meal, substitute 3 cups of pre-cooked rotisserie chicken for the raw chicken breasts. Add the shredded chicken directly to the blended sauce and simmer on the stovetop for 15 minutes until heated through and coated.
  • This smoky shredded chicken freezes well. Store leftovers in an airtight container for up to 3 months for easy meal prep.
  • To make Chicken Tinga Tostadas, lightly fry or bake corn tortillas until crisp, then top with the tinga mixture, lettuce, cotija cheese, and sliced avocado.

Nutrition

Find it online: https://cravybite.link/chicken-tinga-authentic-smoky-shredded-chicken/