Muy Bueno

Spicy, smoky, full-flavored Chicken Tinga is a classic Mexican shredded chicken recipe prepared with tomato, onions, and chipotle peppers. Make this big batch tinga recipe on your meal prep day for easy lunches and dinners all week long!

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TOTAL TIME: 49 min

– water – skinless/boneless chicken breast – salt, divided –  garlic – yellow onion,  – vine ripened tomato – chipotle peppers in adobo sauce


TOTAL TIME: 49 min

– garlic, chopped – Flat tostada shells, packaged or corn tortillas Toppings (optional): – iceberg lettuce – avocados, pitted, peeled – crema Mexicana or sour cream – queso fresco or Cotija – salsa of your choice – radishes, sliced


Step 1 – In a large stockpot, over medium to high heat, add water, chicken, 2 teaspoons salt, 1 clove garlic, and quartered onion. Cover and simmer.

Step 2 – Remove the chicken and allow it to cool. After the chicken cools off shred it. Reserve.

Step 3 – In a blender add the boiled onion and garlic clove, quartered tomato, chipotle peppers including adobo sauce, salt, and enough chicken broth to fill the blender half way. Puree.

Steps 4-5 – Heat the oil in a large and deep pan over medium heat. – Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent.

Steps 6-8 – Add chopped tomatoes and chopped garlic and cook. – Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry. Bring to a boil, reduce heat and simmer. – Add salt to taste.

Tostadas: – In a heavy skillet heat one-quarter inch of oil. Drop tortillas carefully into hot oil, one at a time, for 20 to 40 seconds on each side or until crisp and golden. Drain on paper towels. Store bought tostadas can also be used.

Assemble: – To assemble, place a tostada (fried tortilla) on a serving plate; spoon on Chicken Tinga, lettuce (optional) ripe avocado, crumbled queso fresco, and top with crema Mexicana or sour cream. – Garnish tostada with toppings of your choice.