Chicken Tinga Recipe (Tinga de Pollo)
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Updated Sep 11, 2026
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Spicy, smoky, and saucy, Chicken Tinga (Tinga de Pollo) is a classic Mexican dish of shredded chicken simmered with tomatoes, onions, and smoky chipotle peppers in adobo. Serve it on tostadas, tuck it into tacos, or use it for an easy make-ahead meal.
I have my dear friend Cesi to thank for introducing me to chicken tinga. After plenty of begging, she finally shared the recipe that had been passed down in her family for generations.
Over the years, I’ve made a few changes to suit my own family, but the heart of this recipe still comes from Cesi and her familia. My version became such a favorite that I included it in our first Muy Bueno cookbook, published in 2012.
Whether you make it on the stovetop or in the Instant Pot, the result is tender shredded chicken coated in a smoky tomato-chipotle sauce. I hope my amiga and her familia would be proud of my Muy Bueno version.
Table of Contents
Featured In
This Chicken Tinga recipe was featured by SheKnows in 10 Authentic Mexican Appetizers for Your Cinco de Mayo Celebration.
Reader Review ⭐⭐⭐⭐⭐
“This has become a family favorite spanning three generations of approval. I mean, how often does that happen? Make it. You’ll be their favorite then.”
— Deanna V.
Quick Look: Chicken Tinga
- Time: 50 minutes
- Yield: 12 servings
- Heat Level: Medium to spicy
- What It Is: Shredded chicken simmered in a smoky tomato-chipotle sauce
- My Chipotle Ratio: I use the entire 7-ounce can of chipotle peppers in adobo, peppers and sauce; use half for a milder tinga
- Make Ahead: Make up to a day ahead; the flavor gets even better overnight.
What is Chicken Tinga?
Chicken tinga, or tinga de pollo, is a Mexican dish of shredded chicken simmered in a smoky tomato sauce with onions and chipotle peppers in adobo. It is especially associated with Puebla, Mexico, and is known for its savory, slightly spicy, and smoky flavor.
The saucy shredded chicken is incredibly versatile. Chicken tinga tostadas are one of the most popular ways to serve it, but it’s also delicious tucked into tacos, quesadillas, burritos, and even tamales.
What makes tinga distinctive is the combination of tomatoes, onions, and smoky chipotle chiles. The sauce should coat the shredded chicken rather than overwhelm it, giving you tender, juicy chicken with plenty of flavor in every bite.
Why This Is Muy Bueno
- A recipe with history. This chicken tinga was inspired by my friend Cesi’s family recipe and became such a favorite that I included my version in our first Muy Bueno cookbook.
- Just 7 ingredients. Tomatoes, onions, chipotle peppers, and a few simple ingredients create a smoky, saucy chicken with very little fuss.
- Stovetop or Instant Pot. Make it the traditional stovetop way or use your Instant Pot when you need a hands-off option. You can even start with frozen chicken breasts in the Instant Pot.
- Great for meal prep. One batch gives you plenty of shredded chicken for meals throughout the week, and it freezes beautifully.
- So many ways to serve it. Use it for tostadas, tacos, molotes, nachos, burrito bowls, flautas, quesadillas, or sopes.
Ingredients & Substitutions
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Boneless, skinless chicken breasts: My family prefers white meat, but boneless, skinless chicken thighs also work well and will be a little richer and juicier. You can also use shredded rotisserie chicken; see my shortcut below for how to adjust the cooking method.
- Salt: For seasoning the chicken and bringing out the flavors in the sauce.
- Garlic: Fresh garlic gives the sauce the best flavor.
- Yellow onion: White onion works just as well.
- Tomatoes: I prefer Roma or tomatoes on the vine. They form the base of the tinga sauce along with the onions and chipotles.
- Chipotle peppers in adobo: These canned smoked jalapeños give chicken tinga its signature smoky heat. Don’t skip the adobo sauce, which adds even more flavor. Freeze leftover chipotles and sauce in small portions for another recipe.
- Canola oil: Use canola or another neutral-flavored cooking oil.
Chipotle peppers in adobo: I use the entire 7-ounce can, including the adobo sauce. This gives my chicken tinga its signature smoky flavor and plenty of heat. If your family prefers milder food, start with half the can.
How to Serve Chicken Tinga Tostadas
If you want to go the chicken tinga tostada route, I suggest grabbing the following:
- Tostada shells: Use store-bought, or make your own homemade tostada shells.
- Refried beans: Spread a layer of homemade refried beans over the tostada to help hold everything in place.
- Shredded lettuce: I love the cool crunch of iceberg lettuce on tinga tostadas.
- Avocado: Sliced avocado adds richness and balances the smoky chipotle.
- Crema Mexicana: Drizzle with crema, or substitute sour cream if that’s what you have.
- Queso fresco or Cotija: Finish with crumbled queso fresco or Cotija cheese.
- Salsa: My favorite is Grandma’s salsa casera, but pico de gallo or your favorite salsa works too.
- Radishes: Thinly sliced radishes add crunch, color, and a peppery bite.
How to Make Chicken Tinga
Chicken tinga takes surprisingly little hands-on time. The chicken is gently poached, shredded, then simmered in a smoky tomato-chipotle sauce until it soaks up all that flavor.
Step 1: Poach and shred the chicken. Add the chicken breasts to a stockpot with water, onion, garlic, and salt. Simmer for about 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
Transfer the chicken to a plate and reserve the cooked onion, garlic, and poaching liquid for the sauce. Once the chicken is cool enough to handle, shred it with two forks. For more tips, see my easy shredded chicken recipe.
Step 2: Blend the tinga sauce. Add the reserved cooked onion and garlic to a blender along with the quartered tomato, chipotle peppers and adobo sauce, salt, and enough reserved chicken poaching liquid to fill the blender halfway. Blend until smooth.
Step 3: Sauté the onion, tomato, and garlic. Heat the oil in a large sauté pan over medium heat. Add the chopped onion and cook until soft and translucent. Add the chopped tomatoes and minced garlic and cook for about 2 minutes more.
Step 4: Simmer the chicken in the sauce. Pour the blended chipotle sauce into the pan, then add the shredded chicken. Stir to coat the chicken in the sauce. Bring to a gentle boil, reduce the heat, and simmer for about 10 minutes, allowing the chicken to absorb the smoky tomato-chipotle flavor.
More of a visual learner? Watch my step-by-step Chicken Tinga video to see the recipe come together.
Easy Variations
- Make it milder or spicier: This recipe is moderately spicy. Use fewer chipotle peppers for a milder tinga, or add another if you like more heat.
- Rotisserie chicken shortcut: Skip poaching the chicken and use shredded rotisserie chicken instead. Use chicken broth in place of the reserved poaching liquid when blending the tinga sauce.
- Instant Pot: Prepare the tinga sauce as directed, then pour it into the Instant Pot and add the chicken breasts. Cook on high pressure for 10 minutes, followed by a 5-minute natural release and then a quick release. For frozen chicken breasts, cook on high pressure for 15 minutes. Shred the chicken, return it to the pot, and toss with the sauce.
Frequently Asked Questions
Chicken tinga gets its smoky heat from chipotle peppers in adobo. My family likes spicy food, so I consider this recipe medium-spicy. For a milder tinga, use fewer chipotle peppers. If you like more heat, add another pepper to taste.
Absolutely. Chicken tinga is a great make-ahead dish, and I think the flavor is even better after the chicken has had time to sit in the smoky tomato-chipotle sauce. Store it covered in the refrigerator and reheat gently before serving.
Yes. Let the cooked chicken tinga cool completely, then freeze it with the sauce in an airtight freezer-safe container. Thaw overnight in the refrigerator and reheat on the stovetop until hot.
Yes. For a quick shortcut, skip poaching the chicken and use shredded rotisserie chicken. Use chicken broth in place of the reserved poaching liquid when making the sauce.
My favorite way to serve it is on crispy tostadas with refried beans, shredded lettuce, avocado, crema, queso fresco, salsa, and radishes. It’s also delicious in tacos, quesadillas, burritos, and sopes.
Expert Tips
- Don’t rush the simmer. Once the shredded chicken goes into the tomato-chipotle sauce, let it simmer for about 10 minutes so the chicken can absorb the flavor.
- Save that poaching liquid. Don’t pour it down the drain! You’ll use some of the flavorful liquid to blend the tinga sauce.
- Shred chicken quickly. Two forks work perfectly, but for a large batch, a hand mixer makes quick work of shredding the cooked chicken.
- Tinga is even better the next day. The smoky tomato-chipotle flavor deepens as it sits, making this a great recipe to prepare ahead.
More Ways to Serve Chicken Tinga
Chicken tinga is one of my favorite recipes to make ahead because there are so many ways to use it. Beyond tostadas, try it in:
- Tacos: Spoon into warm corn tortillas and add your favorite toppings.
- Flautas: Roll the chicken in tortillas and fry until crispy.
- Molotes: Use the tinga as a savory filling for these masa-based snacks.
- Nachos: Scatter over tortilla chips with cheese and your favorite toppings.
- Burrito bowls: Add chicken tinga to rice, beans, avocado, and salsa.
- Quesadillas: Pair with melty cheese for a quick lunch or dinner.
Storage & Reheating
- Refrigerate: Let the chicken tinga cool, then store it in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze cooled chicken tinga in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Warm gently on the stovetop until heated through. If the sauce has thickened, add a splash of chicken broth or water as needed.
More Mexican Shredded Meat Recipes
Did you make this Chicken Tinga recipe? Let me know how it turned out in the comments below! And if you share a photo on Instagram, tag me @muybuenocooking so I can see how you served it.
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Chicken Tinga Recipe (Tinga de Pollo)
Video
Ingredients
- 6 cups water
- 2 pounds boneless, skinless chicken breasts
- 4 teaspoons salt, divided
- 1 clove garlic
- 1 medium yellow onion, quartered
- 1 large vine-ripened tomato, quartered
- 1 (7-ounce) can chipotle peppers in adobo sauce
- 1/4 cup canola oil
- 1 large yellow onion, chopped
- 3 large vine ripened tomatoes, chopped
- 1 clove garlic, chopped
- 12 tostada shells, homemade or packaged
Toppings (optional):
- 1 iceberg lettuce, finely shredded
- 3 avocados, pitted, peeled, and sliced
- 2 cups crema Mexicana or sour cream
- 2 cups crumbled queso fresco or Cotija cheese
- 2 cups salsa of your choice
- 6 radishes, sliced
Instructions
- Add the water, chicken, 2 teaspoons salt, 1 garlic clove, and quartered onion to a large stockpot. Cover and simmer for about 30 minutes, or until the chicken reaches 165°F.
- Transfer the chicken to a plate to cool. Reserve the cooked onion, garlic, and poaching liquid. Once cool enough to handle, shred the chicken.
- Add the reserved cooked onion and garlic to a blender with the quartered tomato, chipotle peppers and adobo sauce, remaining 2 teaspoons salt, and enough reserved poaching liquid to fill the blender halfway. Blend until smooth.
- Heat the oil in a large, deep skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 2 minutes. Add the chopped tomatoes and garlic and cook for another 2 minutes.
- Add the shredded chicken and blended tomato-chipotle sauce. Stir to combine. Bring to a gentle boil, reduce the heat, and simmer for 10 minutes. If the mixture becomes too thick, add a little reserved poaching liquid as needed.
- Taste and add salt if needed. Serve on tostadas with your favorite toppings, or use the chicken tinga in tacos, quesadillas, burritos, and more.
Notes
- Instant Pot: Prepare the tinga sauce as directed. Pour the sauce into the Instant Pot and add the chicken breasts. Cook on high pressure for 10 minutes, followed by a 5-minute natural release and then a quick release. For frozen chicken breasts, cook for 15 minutes. Shred the chicken, return it to the pot, and toss with the sauce.
- Spice level: This recipe uses a full 7-ounce can of chipotle peppers in adobo and has a noticeable kick. My family enjoys spicy food, but for a milder tinga, use half the can and adjust to taste.
- Rotisserie chicken shortcut: Skip poaching the chicken and use shredded rotisserie chicken. Substitute chicken broth for the reserved poaching liquid when making the sauce.
- Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is also published in the Muy Bueno cookbook.
My husband loved this, it’s definitely going to be a regular request.. The leftovers made the best nachos too!
Instead of using a blender, I’m using an immersion blender. What measurement of chicken broth should I add to the pot to equal the volume of “fill(ing) the blender halfway”?
Feel free to add entire liquid — the point of adding half of the liquid is so that the blender does not overfill and make a mess 😉
This has become a family favorite spanning, three generations of approval. I mean, how often does that happen? Make it. You’ll be their favorite then.
I made this recipe two nights ago for my sister and I who is visiting from Chicago. Wow! So delicious. This recipe is a new favorite.