Chicken Tinga Tacos (Tinga de Pollo) begin with tender shredded chicken coated in a smoky, roasted tomato and chipotle sauce. This easy Chicken Tinga recipe is versatile and works equally well for busy weeknights or festive gatherings.
This post has been sponsored by NESTLÉ® MAGGI®. All thoughts and opinions are my own.
Shredded Chicken Tinga delivers authentic flavor, boosted by MAGGI® Granulated Chicken Bouillon—one of those pantry staples that makes a big difference.
Chicken Tinga Tacos
Entertaining during the holidays or hosting a casual dinner is simpler when you plan ahead. A flavorful dish and a quick grocery run are all you need to feed a crowd without stress.
I love Mexican food, and chicken tacos are a favorite. These Chicken Tinga Tacos are simple, economical, and consistently popular with family and friends.
A taco bar turns an ordinary meal into an interactive experience. Whether for weeknights or holiday celebrations, arranging a taco bar lets guests customize their plates and keeps serving effortless.
What Is Chicken Tinga
Chicken Tinga, or Tinga de Pollo, originates from Puebla, Mexico. It features shredded chicken simmered in a smoky, slightly spicy sauce made from roasted tomatoes and chipotle peppers in adobo.
Chicken Tinga Ingredients
MAGGI® granulated chicken bouillon has been a family favorite and adds a rich, homey depth to this recipe. Below are the key ingredients used to make Chicken Tinga.
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Oil: olive oil works well.
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Onions and Garlic: fresh garlic is preferred, though garlic paste is an option.
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Chipotle Peppers: canned chipotles in adobo provide heat and smokiness.
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Seasonings: dried oregano, ground cumin, chicken bouillon and a pinch of ground clove.
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Fire-Roasted Tomatoes: crushed or diced for a robust tomato base.
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Honey: balances acidity; any honey will do.
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Chicken Broth: homemade or store-bought to thin the sauce as needed.
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Chicken: shredded cooked chicken; breasts, thighs, or rotisserie chicken all work.
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Tortillas: corn tortillas are traditional, but flour tortillas are fine too.
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Optional Toppings: Cotija or Queso Fresco, avocado, diced onion, cilantro, salsa, lime wedges.
How To Make Chicken Tinga
See the recipe card below for full details. In summary, the method is straightforward:
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Sauté onions in oil until translucent, then add garlic and cook briefly.
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Add chipotles, adobo sauce and spices; cook briefly to release aroma.
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Stir in tomatoes, honey, stock and MAGGI® chicken bouillon; simmer 6–7 minutes.
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Blend the sauce until smooth, then return it to the pan.
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Toss in shredded chicken until well coated; add extra broth if it seems dry.
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Gently warm the mixture over low heat for a few minutes to meld flavors.
Is Chicken Tinga Spicy Hot?
This Tinga uses chipotle peppers, but you can control the heat. Start with one chipotle and a small amount of adobo sauce if you prefer milder spice, and increase to taste.
Why Use MAGGI Granulated Chicken Bouillon?
MAGGI® Granulated Chicken Bouillon adds savory depth and a familiar home-cooked flavor at an affordable price, enhancing the overall taste of the dish.
How To Serve Chicken Tinga
The classic serving is warm corn tortillas filled with Chicken Tinga and your favorite toppings. It also shines on tostadas with avocado and crema, layered on nachos, stuffed into quesadillas, or served over a salad or rice bowl.
How To Set Up A Taco Bar
A taco bar is an affordable, crowd-pleasing option. Arrange a selection of proteins, tortillas, and toppings so guests can build their own tacos.
Suggested taco bar items:
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Soft and crunchy tortillas
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Mexican-style beans
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Mexican street corn salad or elote-style sides
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Pico de Gallo
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Chopped or pickled onions
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Pickled jalapeños
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Sliced avocado or guacamole
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Crumbled or shredded cheese
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Sour cream or Mexican crema
Can I Make Chicken Tinga Ahead Of Time
Yes. Once cooled, store Chicken Tinga in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of broth if needed.
Best Tinga Tacos Recipe Tips
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When blending hot sauce, cover the blender lid with a towel to prevent steam from forcing it open.
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Use rotisserie, poached, roasted, or pressure-cooked chicken—whatever is easiest for you.
Chicken Tinga Tacos
Kathy McDaniel
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion, roughly chopped
- 4 garlic cloves, minced
- 2-4 chipotle peppers in adobo sauce with about 1 tablespoon of adobo.
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon ground clove
- 1 28- ounce can fire-roasted tomatoes, crushed or diced
- 2 teaspoons honey
- 3/4 cup chicken stock
- 1 teaspoon chicken bouillon
- 6 cups shredded cooked chicken, about 2 pounds
- Corn Tortillas
Toppings for Serving:
- Cotija cheese or Queso Fresco cheese, crumbled
- Avocado
- Diced Onions
- Chopped Cilantro
- Lime wedges
Instructions
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Heat the oil in a large skillet over medium heat. Add the onions and sauté, stirring occasionally for about 4 minutes or until they become translucent. Stir in the garlic and cook for about a minute.
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Stir in the chipotles, adobo sauce, oregano, ground cumin and clove and cook for about a minute.
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Stir in the tomatoes, honey, stock and MAGGI® granulated chicken bouillon. Bring to a simmer and cook over medium low heat for about 6-7 minutes.
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Remove from the heat and place the sauce in a blender. Blend until the sauce becomes smooth.
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Return the sauce to the skillet and stir in the chicken. Toss well so the chicken is coated with the sauce. If the mixture is a bit dry, add additional broth.
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Return the skillet to the stove and cook the chicken mixture over low heat for about 3-4 minutes or until the chicken is warm and the flavors have melded.
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Serve over corn tortillas topped with your favorite toppings.