- 2 chicken breasts, cooked and shredded
- 1 yellow onion
- One 28-ounce can diced fire-roasted tomatoes
- One 12-ounce can chipotle peppers in adobo sauce
- 2 bay leaves
- ¼ cup chicken broth
- Salt to taste, optional*
- Plain goat yogurt
- Goat feta
- Green onions
- Pickled onions
- Add all the ingredients to a pot and cook over medium heat for 20 minutes.
- Add to tortillas and top with plain goat yogurt, cilantro, goat feta, lime, green onions and pickled onions.
Looking for the perfect chicken filling for tacos or tostados? Chicken tinga is a Mexican pulled chicken dish that is packed with flavor as well as nutrients. This classic tinga recipe is low in ingredients and cooking time but high in smokey goodness thanks to a chipotle pepper laden tinga sauce.
My mouth is literally watering as I write this. If you’ve never had Mexican shredded chicken before, then you’re really in for a treat with this chicken tinga recipe. Looking for a recipe that only requires using (and cleaning) one pot? This chicken tinga recipe also has you covered.
What is Chicken Tinga?
Chicken tinga [pronounced teen-GA] is a very popular and common dish in Mexico. It’s said to come from the state of Puebla, Mexico to be exact. In general, chicken tinga typically consists of shredded chicken in a sauce consisting of chipotle chili peppers, red and green tomatoes and strips of onion. Most often chicken tinga is served on tortillas. (1)
A chicken tinga recipe is the most classic version, but there are beef tinga recipes as well. What so many people love about chicken tinga is that it’s a recipe that includes a rich, smokey, spicy sauce. So if you’re in the mood for chicken tacos or tostadas, you can use this chicken tinga recipe and you won’t need any additional salsa on top.
Chicken Tinga Nutrition Facts
- 103 calories
- 8 grams protein
- 3.7 grams fat
- 13 grams carbohydrates
- 3 grams fiber
- 8.7 grams sugar
- 660.7 milligrams sodium
- 1361 international units vitamin A (27 percent DV)
- 14 milligrams vitamin C (23 percent DV)
- 1.9 milligrams iron (11 percent DV)
- 66 milligrams calcium (6.6 percent DV)
What are some of the ingredients giving this simple recipe so many key nutrients? First of all, there’s the chicken, which is loaded with protein as well as iron. Of course, I always recommend avoiding factory farmed meats and opting for organic chicken. There’s also tomatoes, which are high in immune-boosting vitamin C and chipotle peppers, which are also high in vitamin C and very high in beta-carotene, a precursor to vitamin A found in fruits and vegetables. Overall, this recipe is very well-balanced. It’s also not high in calories, but it’s definitely loaded with vibrant flavor.
How to Make Chicken Tinga
If you’re looking for a complicated, time-consuming recipe, chicken tinga is far from it. How to make tinga, either chicken or beef, is very easy and straightforward. For this chicken tinga recipe, you’ll just need to have your chicken cooked as well as shredded and your onions sliced. Now you’re ready to make this delicious Mexican dish.
Simply combine all of your ingredients — the shredded chicken, sliced onion, fire-roasted tomatoes, chipotle peppers in adobo sauce, chicken stock and bay leaves — in one pot.
Cook over medium heat for 20 minutes.
Once all of the ingredients have melded together nicely for a good 20 minutes, you are ready to serve up your chicken tinga.
You can put the chicken tinga into tacos or you can make chicken tinga tostadas.
I personally love to serve this recipe up in warmed paleo tortilla shells.
This recipe serves approximately 6–8 people, so it’s perfect for a group dinner or for entertaining. Enjoy!
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