Chicken Tinga Tacos

By Becky Hardin

Updated May 28, 2025

These Chicken Tinga Tacos are a total game-changer in my house. They’re packed with smoky, bold flavor and are so easy to whip up—even on the busiest weeknights. I just simmer shredded chicken in that rich, spicy tinga sauce, and suddenly dinner feels anything but ordinary. The best part? It only takes me about 10 minutes to prep everything. It’s my go-to way to give taco night a fun twist, especially when I can pile them high with all our favorite toppings.

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Chicken Tinga Tacos

When it comes to tacos, chicken tinga is one of my go-to fillings. I cook up chicken breasts in a smoky, seasoned tinga sauce that’s packed with flavor, then shred the meat to load up warm tortillas—it’s always a hit.

I usually make these for Taco Tuesday or Cinco de Mayo, but I’ve also played around with the chipotle sauce and used it with beef, pork, and even shrimp. If I’m looking to add a little extra protein to the meal, I’ll serve the tacos with a side of black beans or refried beans . It’s such a versatile, flavor-packed dish that never disappoints!

Ingredients1x2x3x

For the Chicken Tinga

▢ 2 pounds boneless, skinless chicken breasts chicken thighs also work
▢ 1 tablespoon olive oil
▢ 4 roma tomatoes
▢ 1 yellow onion chopped
▢ 2 cloves garlic roughly chopped
▢ 1 teaspoon Mexican oregano or marjoram if you can’t find
▢ ½ teaspoon ground cumin
▢ 2 bay leaves
▢ 2 cups low-sodium chicken broth
▢ ½ teaspoon kosher salt
▢ ground black pepper to taste
▢ 2 tablespoons chipotle peppers in adobo sauce (click to buy)

For the Tacos

▢ corn tortillas flour or cassava also work
▢ topping cotija cheese, thinly sliced radish, thinly sliced red onion, chopped cilantro, and/or diced avocado

Video

Instructions

In a large pot or Dutch oven, heat the oil over medium heat. Add in the tomatoes and cook until browned, about 10 minutes. Add in the onion and garlic, and cook until softened, 5-7 minutes. 1 tablespoon olive oil, 4 roma tomatoes, 1 yellow onion, 2 cloves garlic
Add in the oregano and cumin, cooking until fragrant. About 1-2 minutes. 1 teaspoon Mexican oregano, ½ teaspoon ground cumin
Stir in the bay leaves, chicken broth, salt and pepper. Add in the chicken and bring the mixture to a simmer. 2 bay leaves, 2 cups low-sodium chicken broth, ½ teaspoon kosher salt, ground black pepper, 2 pounds boneless, skinless chicken breasts
Cover and simmer until the chicken is cooked through, 20-30 minutes. Set the chicken aside. Discard the bay leaves.
Add the chipotle peppers to the pot and using an immersion blender, blend until smooth. 2 tablespoons chipotle peppers in adobo sauce
Simmer the sauce until it has thickened slightly, about 10 minutes.
Shred the chicken and return it to the pot. Stir until combined and warmed through.
Heat a cast iron skillet over medium-high heat. Once hot, cook the tortillas for 1-2 minutes per side until warmed through. corn tortillas
Serve tacos immediately with desired toppings. topping

Equipment

Dutch Oven
Immersion Blender

Becky’s Tips

For a milder sauce, use the sauce from the can of chipotle peppers, not the peppers themselves.
If you can’t find chipotles in adobo sauce, mix 1 tbsp tomato paste, 1 tbsp cider vinegar, ½ tsp smoked paprika, ½ tsp ground cayenne pepper, a pinch of garlic powder, and a pinch of salt together. This mixture = 2 tbsp of chipotle peppers in adobo sauce.
Nutritional information does not include toppings.

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Chicken Tinga Tacos Step by Step

Tomatoes and onions cooking in a Dutch oven. - 6

Cook the tomatoes, onion, and garlic: In a large pot or Dutch oven, heat 1 tablespoon of oil on medium heat. Add 4 Roma tomatoes and cook until browned, about 10 minutes. Add in 1 large yellow onion, 2 cloves of garlic, and cook until softened, 5-7 minutes.

Cooked tomatoes, onion, and garlic in a Dutch oven with oregano and cumin. - 7

Stir in the spices: Add 1 teaspoon of oregano and 1/2 teaspoon of cumin, cooking until fragrant. About 1-2 minutes.

Bay leaves, chicken broth, and chicken breasts added to tomatoes, onion, and garlic in a Dutch oven. - 8

Add the remaining ingredients: Stir 2 bay leaves, 2 cups of chicken broth, salt and pepper. Add in 2 pounds of chicken and bring the mixture to a simmer.

Simmer: Cover and simmer until the chicken is cooked through, 20-30 minutes. Set the chicken aside.

Pureed chicken Tinga sauce in a Dutch oven. - 9

Stir in chipotle peppers: Add 2 tbsp chipotle peppers to the pot and, using an immersion blender, blend until smooth.

Shredded chicken mixed into Tinga sauce in a Dutch oven. - 10

Shred the chicken: Shred the chicken and return it to the pot. Stir until combined and warmed through.

Warm the tortillas: Heat a cast iron skillet over medium-high heat. Once hot, cook the tortillas for 1-2 minutes per side until warmed through.

Chicken Tinga taco topped with red onion, cilantro, radishes, and cotija cheese. - 11

Serve with your favorite toppings and enjoy : Serve tacos immediately with desired toppings.

How to Store

Store leftover chicken tinga tacos in an airtight container in the refrigerator for up to 3 days. I highly recommend storing the meat and tortillas separately and assembling after reheating the components. Reheat the taco meat in a saucepan set over medium-low heat until warmed through, and heat the tortillas as described in step 8 of the recipe!

Freeze chicken tinga in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating and assembling the tacos.

Serving Suggestions

It’s Taco Tuesday time! This smoky chipotle chicken is delicious in tacos, but can easily be used in a burrito bowl on a bed of cilantro rice . Grab a tortilla chip and dig into this crock pot queso dip . Wash it all down with a tart, yet sweet limeade !

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Instant Pot Chicken Tacos

Crockpot Chicken Tacos

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chicken taco soup in a bowl with chips and sour cream garnish - 19

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Chicken Tinga Tacos Recipe

Equipment

Dutch Oven
Immersion Blender