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You won’t believe how easy this recipe is! It has the right combo of spiciness and flavor. You can make this Chicken Tinga into tacos, a tostada or serve it over cauliflower rice in a bowl. Any way, it is a great week night meal that will satisfy the whole family!


1 tbsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

1-2 chipotle peppers in adobo sauce (2 will make it more spicy!)

1 tsp oregano

1 tsp cumin

1 can crushed fire roasted tomatoes

1/2 cup chicken broth

1/4 tsp sea or kosher salt

1/4 tsp pepper

3 cups shredded cooked chicken (You can boil your own chicken or use a rotisserie chicken)

To Serve:

Siete Tortillas, avocados, cilantro, jalapeño peppers, sliced lime wedges


In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring occasionally, for 3-4 minutes, or until the onion and garlic soften. Add the chipotle peppers, oregano, cumin and continue to cook for another minute or 2, stirring well to combine flavors. Add the tomatoes, broth, salt and pepper. Bring to s simmer and cook for another 5 minutes. Remove from heat. Blend the mixture in a blender or food processor until smooth.

Add the shredded chicken to the large skillet and pour the pureed sauce over the chicken. Cook on low heart until the chicken is warm and the sauce has covered all of the chicken.

Serve in or on top of a Siete Tortilla, and top with your favorite toppings.

Tip: You can boil the chicken in a large pot of water. Add 2 bay leaves and peppercorns to add flavor. Once the pot comes to a boil, turn off the stove and let the chicken sit in the water for another 10 minutes. Remove from the water, let cool and shred.