Description
This flavorful Mexican dish is made with shredded chicken simmered in a smoky, spicy sauce made from chipotle peppers and fire-roasted tomatoes. It’s perfect for tacos, tostadas, or served over rice.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 chipotle pepper in adobo sauce
- 1–3 teaspoons adobo sauce (depending on desired spice level)
- 2 tablespoons Taco Seasoning (store-bought or homemade), plus more to taste
- 1 (14.5 ounce) can fire-roasted tomatoes
- 1 teaspoon chicken flavored “better than bouillon” or 1 chicken bouillon cube
- 4 cups cooked, shredded chicken (or 1 rotisserie chicken, shredded)
- Sea salt, to taste
For Serving (optional):
- 8 tostada shells or 16 corn tortillas, warmed
- 3 cups Mexican Rice
- 3 cups Refried Beans
- 3 cups shredded green cabbage
- ½ cup thinly sliced radishes
- ½ cup crumbled cotija or queso fresco
- 1 avocado, sliced
Instructions
- Sauté Onions and Garlic: Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook, stirring, until softened (about 6 minutes). Reduce heat to medium, add minced garlic, and cook for 1 minute until fragrant.
- Make the Tinga Sauce: Transfer the onion and garlic mixture to a blender. Add chipotle pepper, adobo sauce, taco seasoning, fire-roasted tomatoes, and bouillon. Blend on high until smooth (about 1 minute).
- Cook the Sauce: Transfer the sauce back to the skillet, bring to a simmer over medium heat, and cook until slightly thickened (about 8 minutes).
- Add Shredded Chicken: Stir in shredded chicken and cook until warmed through. Adjust seasoning with salt, additional taco seasoning, or adobo sauce as needed.
- Serve: Serve warm with tostada shells, tortillas, or over rice. Garnish with shredded cabbage, radishes, cotija, and avocado slices.
Notes
- For a spicier dish, add more adobo sauce.
- Instant Pot method is also provided for convenience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop / Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 176
- Sugar: 2g
- Sodium: 367mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 66mg