Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-American

Introduction

These Chicken Tinga Tacos are smoky, saucy, and incredibly easy to whip up with juicy shredded chicken simmered in a bold tomato-chipotle sauce. Loaded into warm tortillas and topped with fresh garnishes, they deliver restaurant-level flavor in under 45 minutes.
It’s a weeknight taco night favorite that always disappears fast in our house — spicy, satisfying, and full of heart.

Why I Love This Chicken Tinga Tacos Recipe

This recipe is proof that bold flavor doesn’t need hours of cooking. A few pantry staples come together to create something totally craveable.

• Smoky and savory – Chipotle and fire-roasted tomatoes make a killer sauce
• Fast and flexible – Ready in under an hour and great for leftovers
• Taco party-friendly – Double or triple it for a crowd
• Better than takeout – Bold homemade flavor without mystery ingredients
• Great for meal prep – The sauce only gets better the next day

Key Ingredients

Boneless Skinless Chicken Thighs (1½ lbs): Thighs stay juicy and shred beautifully; you can sub chicken breast if preferred.
White Onion (1, sliced): Essential for that caramelized base flavor.
Garlic (3 cloves, minced): Adds aromatic depth to the sauce.
Chipotle Peppers in Adobo (2–3 peppers + 1 tbsp adobo sauce): Smoky heat and signature tinga flavor — adjust to taste.
Fire-Roasted Diced Tomatoes (1 can, 14.5 oz): The slightly charred edge deepens the sauce.
Tomato Paste (1 tbsp): Boosts richness and body.
Chicken Broth (½ cup): Helps simmer the sauce and adds flavor.
Dried Oregano (1 tsp): Earthy background note — use Mexican oregano if possible.
Ground Cumin (½ tsp): Enhances warmth and savoriness.
Salt and Black Pepper: For seasoning to taste.
Olive Oil (2 tbsp): Used for sautéing the base ingredients.

Tortillas for Serving (corn or flour): Warmed before assembling.
Optional Garnishes: Crumbled queso fresco, thinly sliced red cabbage, avocado, lime wedges, chopped cilantro, crema.

How to Make This Chicken Tinga Tacos Recipe

Step 1: Cook the Chicken
Place chicken thighs in a pot and cover with water. Add a generous pinch of salt and bring to a boil. Simmer gently for 15–20 minutes or until cooked through. Remove from liquid, let cool slightly, then shred with two forks.

Step 2: Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add sliced onions and cook for 6–8 minutes until soft and lightly browned. Stir in minced garlic and cook another 30 seconds.

Step 3: Blend the Sauce
In a blender or food processor, combine chipotle peppers, adobo sauce, fire-roasted tomatoes, tomato paste, chicken broth, oregano, and cumin. Blend until smooth.

Step 4: Simmer the Tinga Sauce
Pour the sauce into the skillet with onions. Bring to a simmer and cook for 5–7 minutes to deepen the flavor. Taste and adjust seasoning with salt and pepper.

Step 5: Add Shredded Chicken
Stir in shredded chicken and simmer for another 5–7 minutes, until everything is coated and heated through. The sauce should cling to the chicken without being soupy.

Step 6: Assemble Tacos and Serve
Warm tortillas in a skillet or microwave. Spoon chicken tinga into each tortilla and top with your favorite garnishes. Serve with lime wedges and enjoy!

Chef’s Tips & Variations

• Use rotisserie chicken to save time — just simmer it briefly in the sauce
• Adjust heat: Use fewer chipotles or add a splash of cream for a milder version
• Go tostada style: Spoon tinga over crispy tostadas for a crunchy twist
• Freezer-friendly: Make a big batch and freeze half for future taco nights
• Add beans or veggies: Toss in black beans, corn, or bell peppers for variety
• Slow cooker method: Sauté onions, then toss everything into a slow cooker and cook on low for 4–5 hours, then shred

What to Serve With Chicken Tinga Tacos

These tacos are filling on their own, but shine even brighter with these sides:

• Mexican street corn (elote) – Sweet, creamy, and a bit spicy
• Cilantro lime rice or Spanish rice – Perfect base or side
• Refried or black beans – Classic and hearty pairing
• Mango salsa or guacamole – Sweet and creamy contrasts
• Horchata or a cold cerveza – To cool down that chipotle heat

WPRM Recipe Card

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-American
Calories: ~440 per serving (approximate)

Ingredients

For the Chicken Tinga:

• 1½ lbs boneless skinless chicken thighs
• 1 white onion, sliced
• 3 garlic cloves, minced
• 2–3 chipotle peppers in adobo + 1 tbsp adobo sauce
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 tbsp tomato paste
• ½ cup chicken broth
• 1 tsp dried oregano (preferably Mexican)
• ½ tsp ground cumin
• Salt and black pepper, to taste
• 2 tbsp olive oil

For Serving:

• Corn or flour tortillas
• Queso fresco, crema, sliced cabbage, avocado, cilantro, lime wedges

Equipment

• Medium saucepan
• Large skillet
• Blender or food processor
• Tongs and fork
• Cutting board and sharp knife
• Measuring cups and spoons

Method

1. Cook Chicken: Place chicken in a pot with salted water. Simmer for 15–20 minutes until fully cooked. Let cool slightly, then shred.
2. Sauté Onion and Garlic: In a skillet, heat olive oil. Sauté sliced onions until soft and golden. Add garlic and cook briefly.
3. Blend Sauce: In a blender, combine chipotle, adobo sauce, tomatoes, tomato paste, chicken broth, oregano, and cumin. Blend until smooth.
4. Simmer Sauce: Pour sauce into the skillet. Simmer for 5–7 minutes, stirring occasionally. Season to taste.
5. Add Chicken: Stir in shredded chicken. Simmer together for 5–7 more minutes, until sauce clings to the meat.
6. Serve: Warm tortillas and fill with chicken tinga. Top with desired garnishes. Serve immediately.

Notes

• Storage: Keep leftovers in the fridge for up to 4 days or freeze in airtight bags for up to 2 months.
• Make it saucier: Add extra broth if you want a juicier filling.
• Too spicy? Balance with a spoonful of sour cream or Greek yogurt.
• Other uses: The tinga filling also works great in burritos, enchiladas, or rice bowls.