• Skip to primary navigation
  • Skip to main content
Mamá Maggie's Kitchen
  • Recipes
    • Appetizers
    • Beef
    • Breakfast
    • Chicken
    • Desserts
    • Drinks
    • Pork
    • Seafood
    • Side Dishes
    • Soups
    • Vegetarian
    • Healthy
    • Mexican
    • Holiday Recipes
    • Learn
  • Cookbooks
  • Shop
  • Courses
    • Tamales
menu icon
go to homepage
  • Home
  • Recipes
  • Cookbooks
  • Courses
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Cookbooks
    • Courses
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Chicken » Tinga de Pollo (Chicken Tinga)

    Tinga de Pollo (Chicken Tinga)

    Last Updated November 9, 2022. Originally Posted August 23, 2021 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Tinga de Pollo (Chicken Tinga) is made with shredded chicken cooked in a zesty, chipotle tomato sauce. Serve on top of a crispy tostada and enjoy all the amazing flavors.
    Jump to Recipe Print Recipe
    Two tostadas of Tinga de Pollo (Chicken Tinga) on a wooden board next to the toppings.
    Two tostadas of Tinga de Pollo (Chicken Tinga) on a wooden board next to the toppings.

    Tinga de Pollo (Chicken Tinga) is SO good. 

    Next time you have leftover chicken, this is what you need to make. 

    The sauce is mild and not too spicy yet rich and flavorful.

    I like to serve it on top of homemade tostadas, but you can very well do a low carb version next to a salad. 

    Ingredients

    The ingredients necessary to make Chicken Tinga laid out and labeled on a wooden table.

    The ingredients above are just for reference. Please see recipe for exact measurements.

    Chicken breasts or thighs work best. You’ll need roughly 6 lbs of chicken for this recipe. 

    Frequently Asked Questions

    Why is it called tinga? 

    Tinga is the name of a dish that is traditionally made with either shredded chicken, beef, or pork. Chicken is the most common though. The recipe calls for tomatoes, chipotle in adobo sauce, and onions. 

    What part of Mexico is Chicken Tinga from?

    Chicken Tinga originated from Puebla and is very popular in the central states of Mexico. There are variations from state to state. 

    Is tinga served cold?

    Tinga can be served either cold or warm, depending on your personal taste. 

    Step-By-Step Instructions

    Chicken Tinga Tostadas. Yummy and delicious. A Mexican food classic meal. Via @MamaMaggiesKitchen

    • Add the chopped tomatoes, chipotle, and chicken broth in a blender.
    • Blend until smooth.

    The sauce is very simple and easily adjustable. 

    Some like it hot. If that’s you, add 4 chipotle peppers in adobo or the entire can. For a milder version, use only 2 chipotles. 

    Or, add 1 chipotle pepper in the blender at a time until you reach your desired heat level.

    Chicken Tinga Tostadas. Yummy and delicious. A Mexican food classic meal. Via @MamaMaggiesKitchen

    Time to shred up the cooked chicken. Just get your fork and pull the meat apart. 

    What a yummy way to use up leftover chicken or jazz up a rotisserie chicken.

    Makes for an easy weeknight meal, and it’s high in protein. 

    A collage showing how to make tinga in an instant pot.
    • Heat oil. 
    • Add the onions and caramelize. About 5 minutes, stirring often. 
    • To the pot, add the shredded chicken and chipotle tomato sauce. 
    • Stir to combine. 

    It all comes together in minutes. 

    Next time you have too many onions, make pickled onions or try this recipe.

    It can even be made in the Instant Pot. (See recipe below for Instant Pot Chicken Tinga)

    Pro Tip:

    Use frozen chicken. The flavorful chipotle sauce will mask any freezer burn.

    Two tostadas of Tinga de Pollo (Chicken Tinga) on a wooden board next to the toppings.

    Tostada Toppings:

    Shredded lettuce

    Sour Cream

    Queso Fresco

    Chopped cilantro

    Traditionally, Chicken Tinga is served as tostadas, but you can also make tacos or burritos.

    There is no wrong way to enjoy the delicious flavors of Tinga de Pollo.

    Hungry for More?

    Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.

    Did you make this recipe? Please rate the recipe below!

    Two tostadas of Tinga de Pollo (Chicken Tinga) on a wooden board next to the toppings.

    Tinga de Pollo (Chicken Tinga)

    Tinga de Pollo (Chicken Tinga) is made with shredded chicken cooked in a zesty, chipotle tomato sauce. Serve on top of a crispy tostada and enjoy all the amazing flavors.
    5 from 44 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 8
    Calories: 291kcal
    Author: Maggie Unzueta

    Ingredients

    To Cook the Chicken:

    • 6 boneless chicken breast
    • 6 cups Water
    • 1/2 onion
    • 1 garlic clove
    • 1 bay leaf
    • 1 tbsp salt
    • 1 tsp pepper

    To Make the Tinga:

    • 4 tomatoes diced
    • 4 chipotle in adobo sauce peppers use less chipotle if you don’t like it spicy
    • 1 cup chicken broth reserved from the cooked chicken
    • 1 tbsp salt
    • ¼ cup oil
    • 2 1/2 onions thinly sliced

    For the Tostadas:

    • 1 package tostadas
    • Refried Beans
    • Lettuce
    • Cilantro
    • Green Onions
    • Queso Cotija
    • Sour Cream

    Instructions

    To Cook the Chicken:

    • In a large stockpot, add the chicken, water, ½ onion, garlic clove, bay leaf, salt and pepper.
    • Cook for 25 minutes or until chicken is no longer pink.
    • Remove chicken from the pot.
    • Reserve the liquid, and discard the other items from the pot.
    • Once the chicken is cool enough to handle, shred the chicken with a fork and set aside.

    To Make the Tinga:

    • Add tomatoes, chipotle, salt, and 1 cup of the reserved chicken broth to a blender.
    • Blend until smooth.
    • Slice 2 1/2 onions. 
    • In a stock pot, heat the oil.
    • Add the onions and cook until translucent, stirring frequently.
    • Add the shredded chicken and the chipotle sauce to the pan.
    • Let simmer for 10 minutes on medium heat.
    • If needed, add 1 cup chicken broth.

    To Assemble Tostada:

    • Smear refried beans (about 2 tablespoons) to a tostada.
    • Add about 2 tbsp tinga, shredded lettuce, sour cream, and cotija.

    Video

    Notes

    This recipe makes extra chicken broth you can use for another dish. 
    Great recipe to make with leftover chicken. 
    Instant Pot Instructions:
    • Press Saute button and heat oil. Cook the onions until golden. About 5 minutes. Add the chicken and chipotle sauce. Cover with lid. Move valve to Sealing. High Pressure 8 minutes. Move valve to Venting for quick release. Remove chicken and shred. Return chicken to the IP. Add 1 cup chicken broth. Stir. Keep warm until ready to serve. 

    Nutrition

    Calories: 291kcal | Carbohydrates: 8g | Protein: 37g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 2158mg | Potassium: 862mg | Fiber: 2g | Sugar: 4g | Vitamin A: 942IU | Vitamin C: 16mg | Calcium: 34mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Chicken, Mexican, Popular Recipes, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Melissa Torres

      January 6, 2022 at 5:37 pm

      5 stars
      We enjoyed every bit of the tostada’s tonight. I shredded the chicken and it was a bit dry so I just stuck it back in the water it boiled in and had it sit there until I added it to the tomato mixture – was perfect! Thank you!

      Reply
      • Maggie Unzueta

        January 15, 2022 at 9:03 am

        Yes! Love it when people try my recipes. So glad you enjoyed it!

        Reply
    2. Kari Anderson

      May 30, 2022 at 9:26 am

      5 stars
      We are obsessed with this chicken. So much so, that I actually now have the recipe memorized. We make it just about every other week now with the rice recipe from your cookbook and add salad greens and taco toppings to make “burrito bowls” for lunch. SO GOOD.

      Reply
      • Maggie Unzueta

        June 3, 2022 at 9:45 am

        So glad you enjoy this recipe. It’s one of my family’s favorites too.

        Reply
    3. Rosa

      September 4, 2022 at 6:12 pm

      5 stars
      Tried out this recipe today and it was super tasty! It’s going to work out great for an upcoming potluck especially as it doesn’t have to be kept warm. Quick question-my chicken didn’t look as red as the photo included. Is there anything I can do to make the next batch have that deep red color?

      Reply
      • Maggie Unzueta

        September 17, 2022 at 9:01 am

        It probably needs more chipotle or you used too much broth. As long as it tastes good, that’s what my grandmother used to say. 🙂 Hope everyone likes it.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Footer

    ↑ back to top

    About

    • About Maggie
    • Privacy Policy
    • Cookie Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • PR/ Advertise
    • Email maggie @ mamamaggieskitchen.com