Main Course · Dinner · Mexican ·

Mexican Tinga de Pollo with Chipotle Peppers

Name: Mexican Tinga de Pollo with Chipotle Peppers
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: Olive oil, 2 tbsp; White onion, 1 large, thinly sliced; Garlic cloves, 4, minced; Tomatoes, 3 whole, chopped; Chipotle peppers in adobo, 2-3, chopped (adjust for spice); Dried oregano, 1 tsp; Ground cumin, 1 tsp; Salt, to taste; Chicken thighs, 1.5 lbs boneless, skinless; Chicken broth, 4 cups; Salt and pepper, to taste; Avocado, 1, sliced; Cilantro leaves, 1/4 cup fresh; Queso fresco, 1/4 cup, crumbled; Tostadas or corn tortillas; Lime wedges

Dive into the savory and complex flavors of Tinga de Pollo, a traditional Mexican dish featuring shredded chicken simmered in a rich and tangy chipotle-tomato sauce.

4.7(118 reviews)

·By Ethan Brooks·August 18, 2025

Mexican Tinga de Pollo with Chipotle Peppers — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Tinga Sauce

For the Chicken

For the Garnish

For Serving

Nutrition

Per serving

Calories: 538 kcal
Protein: 45.6 g
Carbs: 28.8 g
Fat: 27.4 g
Fiber: 6.6 g

Whole recipe

Total

Calories: 2153 kcal
Protein: 182.5 g
Carbs: 115 g
Fat: 109.5 g
Fiber: 26.5 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Olive oil 2 tbsp	239	0	0	27	0
White onion 1 large, thinly sliced	60	1.8	14	0.2	2.5
Garlic cloves 4, minced	18	0.8	3.9	0	0.2
Tomatoes 3 whole, chopped	66	3	14.8	0.8	4.5
Chipotle peppers in adobo 2-3, chopped (adjust for spice)	35	1.2	6	1.2	2
Dried oregano 1 tsp	5	0.2	1	0.1	0.3
Ground cumin 1 tsp	8	0.4	0.9	0.5	0.4
Salt to taste	0	0	0	0	0
Chicken thighs 1.5 lbs boneless, skinless	975	152	0	41	0
Chicken broth 4 cups	38	6	0	1.2	0
Salt and pepper to taste	0	0	0	0	0
Avocado 1, sliced	234	3	12	21	10
Cilantro leaves 1/4 cup fresh	1	0.1	0.2	0	0.1
Queso fresco 1/4 cup, crumbled	99	6	1.5	7.5	0
Tostadas or corn tortillas	370	8	60	10	6
Lime wedges	5	0.1	1.7	0	0.5

These are estimated nutritional values and not intended as dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Chicken

1
Season Chicken Thighs
Season chicken thighs with salt and pepper.
2
Boil Broth
In a large pot, add chicken broth and bring to a boil.
3
Simmer Chicken
Add the chicken thighs, reduce heat, and simmer until cooked through, about 20-25 minutes.
Tip: Ensure the chicken is fully cooked before shredding to avoid foodborne illness.

Making the Tinga Sauce

1
Cook Onions
Heat olive oil in a pan over medium heat. Add onions and cook until translucent.
2
Add Garlic
Stir in garlic and cook until fragrant, about 1 minute.
3
Combine Tomatoes and Spices
Add tomatoes, chipotle peppers, oregano, and cumin, and cook until tomatoes start to break down.
Tip: For an extra depth of flavor, lightly char the tomatoes before blending.

How to Make Mexican Tinga de Pollo with Chipotle Peppers

Total time: 2 h · Yields 4 servings

1
Shred the Chicken
Once cooked, remove chicken and shred using two forks.
2
Blend and Simmer Sauce
Blend the sauce mixture until smooth. Return it to the pan, and simmer to thicken.
3
Combine Chicken and Sauce
Add shredded chicken to the sauce and stir well to coat evenly.