Easy Chicken Tinga Recipe From Scratch

The Best Smell in the Kitchen

My kitchen smells amazing when this dish is cooking. The tomatoes and onions sizzle in the pot. The smell of garlic and cumin fills the whole house.

It reminds me of my friend Rosa. She taught me this recipe years ago. I still laugh at that day. I used too much chipotle and my nose tingled. This matters because food connects us to wonderful people.

A Simple Start with Chicken

We start by cooking the chicken. You just put it in a pot with water. Add an onion chunk, garlic, and a bay leaf. It is so simple.

The chicken simmers until it is tender. This makes the meat juicy and full of flavor. Do you like using a slow cooker or the stove top for recipes like this? I love hearing your tricks. Saving a cup of that broth is our secret for later.

Making the Magic Sauce

Now for the fun part. We make the tinga sauce. You get to use a blender. It is loud but exciting.

You blend the cooked tomatoes and onion. Add that saved broth and the spices. The chipotle chile makes it special. It gives a little smoky heat. Fun fact: The chipotle chile is actually a smoked jalapeño! This matters because blending your own sauce makes the flavor so much brighter.

Bringing It All Together

Pour that beautiful red sauce back into the pot. Let it bubble for a few minutes. This helps all the flavors become friends.

Then you add your shredded chicken. Stir it all together. The chicken soaks up all that saucy goodness. What is your favorite way to shred chicken? With two forks or with your hands? I am always looking for new ideas.

Your Own Tasty Creation

Now, you get to build your meal. You can make crunchy tostadas. Spread some refried beans on the shell first. Then add the chicken tinga.

Or you can make soft tacos. Use warm corn tortillas. Top it all with lettuce, creamy cheese, and a squeeze of lime. It is your creation. What is your must-have topping? I can never skip the avocado.

Ingredients:

Ingredient	Amount	Notes
Boneless skinless chicken breasts	2
Onion	1 small chunk + 1 onion, cut into chunks	Divided use
Garlic	4 cloves	Divided use
Bay leaf	1
Salt	½ teaspoon	Plus more to taste
Freshly ground black pepper	¼ teaspoon
Roma tomatoes	4
Olive oil	1 Tablespoon
Chicken bouillon	1 teaspoon
Adobo sauce	1 teaspoon	Plus more to taste
Chipotle chili	1	From the adobo can
Dried oregano	1 teaspoon
Ground cumin	½ teaspoon
Refried Beans	As needed for serving
Mexican crema or sour cream	As needed for serving
Lettuce	As needed for serving	Finely shredded
Queso fresco	As needed for serving	Crumbled
Fresh cilantro	As needed for serving
Avocado	As needed for serving	Sliced
Limes	As needed for serving
Tostada shells or corn tortillas	As needed for serving

Easy Chicken Tinga Recipe From Scratch

My grandson Leo calls this his fiesta in a bowl. I have to agree. The smell of tomatoes and spices simmering on the stove is pure happiness. It reminds me of big family gatherings. Everyone would crowd into my little kitchen. We would laugh and talk while dinner cooked. This recipe is just as full of love. It is simpler than you think. Let’s make some memories together.

Step 1: Cook the Chicken

First, we will cook our chicken. Place the chicken breasts in a pot. Add the onion chunk, garlic, salt, pepper, and that one bay leaf. Cover it all with water and bring it to a gentle bubble. Let it cook for about 20 minutes. The chicken should be fully cooked. (A hard-learned tip: Skim off any foamy bits that rise to the top. It makes your broth much clearer and nicer.)

Step 2: Char the Vegetables

Take the chicken out to rest on a plate. Save one cup of that lovely broth from the pot. Now, put the empty pot back on the stove. Add a bit of oil. Toss in your whole tomatoes. You want to give them a little char. It adds such a deep flavor. Then add your onion chunks. Cook them just until they smell sweet. Doesn’t that smell amazing?

Step 3: Make the Sauce

Time for the magic sauce! Put the tomatoes and onions in your blender. Add that ½ cup of reserved broth, the bouillon, garlic, adobo sauce, and the chipotle chile. Don’t forget the oregano and cumin. Now blend it all until it’s super smooth. I still laugh at the first time I did this. I forgot to put the lid on firmly. What a mess we had to clean up!

Step 4: Combine and Simmer

Pour that beautiful red sauce back into the pot. Let it simmer for at least 5 minutes. This is when the flavors really get to know each other. While it bubbles, shred your chicken with two forks. Then stir it right into the sauce. Let it all get cozy. Do you prefer your tacos crunchy or soft? Share below!

Cook Time:	35 minutes
Total Time:	50 minutes
Yield:	4 servings
Category:	Dinner, Mexican

Three Fun Twists to Try

This recipe is like a favorite story. You can tell it a little differently each time. Feel like mixing things up? Here are a few ideas my family loves. They are all so simple and delicious.

• Make It Veggie: Swap the chicken for two cans of black beans, rinsed well. The smoky sauce is so good with them.
• Turn Up the Heat: Add an extra chipotle chile to the blender. It will make your tinga nice and spicy.
• Sweet & Smoky: Stir in a tablespoon of pineapple juice while it simmers. It adds a lovely little sweet note.

Which one would you try first? Comment below!

My Favorite Ways to Serve It

Now for the best part, building your plate! For a crunchy tostada, spread a thin layer of refried beans on the shell. Top it with the warm chicken tinga. Then, add all the fresh, cool things. I love a handful of shredded lettuce, crumbled queso fresco, and creamy avocado slices. A drizzle of crema and a squeeze of lime finish it perfectly. For soft tacos, just warm your tortillas and pile everything in.

This dish calls for a good drink alongside it. A cold, fizzy mango Jarrito is my top pick. For the grown-ups, a light lager beer is just right. It cleanses the palate between bites. Which would you choose tonight?

Keeping Your Chicken Tinga Tasty for Later

This recipe makes a wonderful amount of food. You can easily double it for a busy week. Store the cooled tinga in a sealed container in the fridge.

It will stay fresh for up to four days. You can also freeze it for three months. I love having a ready-made meal in my freezer.

I remember my first big batch. I felt so smart having dinner ready on a rainy day. Reheat it gently on the stove with a splash of water.

This stops the sauce from drying out. Batch cooking saves you time and money. It means a good meal is always close by.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Tinga Troubles

Is your sauce too watery? Let it simmer a bit longer. The extra cooking time will thicken it right up. I once added my chicken too soon.

The sauce was runny, but patience fixed it. Is the dish not smoky enough? Add a little more adobo sauce from the can. Taste as you go.

This is the secret to great flavor. Is the chicken dry? You might have cooked it too long. Check that it reaches 165 degrees, then stop.

Getting the flavor right builds your cooking confidence. It turns a simple recipe into your own special dish. Which of these problems have you run into before?

Your Chicken Tinga Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your chicken bouillon label to be sure.

Q: Can I make it ahead? A: Absolutely. The flavors get even better after a day in the fridge.

Q: What if I don’t have chipotle chiles? A: You can use a tablespoon of smoked paprika for a gentle smoke flavor.

Q: Can I double the recipe? A: Of course. It is perfect for feeding a crowd or for leftovers.

Q: Are the refried beans optional? A: Yes, but they add a lovely creamy layer. *Fun fact: The tostada shell’s crunch is the best part!* Which tip will you try first?

From My Kitchen to Yours

I hope you love this Chicken Tinga as much as my family does. It is a recipe full of warm, happy flavors. Cooking for others is a way to share love.

I would be so delighted to see your creation. Show me your beautiful tostadas or tacos. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.