Chicken Tinga with Chipotle (Shredded Chicken Taco Filling)

Total Time
1 hr 15 min
20 min
55 min
A single chipotle gives this dish a little bit of heat, but use two or even three, if you prefer things spicier.


olive oil

2 Tbsp

uncooked boneless skinless chicken breast

2 pound(s)

kosher salt

1 tsp, (or to taste)

uncooked red onion(s)

1 small, thinly sliced

garlic clove(s)

2 medium clove(s), minced

canned diced tomatoes

14 oz

canned chipotle peppers in adobo sauce

1 item(s), minced

ground cumin

1 tsp

canned chicken broth

½ cup(s), or water


6 sprig(s), tough stems and leaves separated (or to taste)


  1. Place oil in a heavy pot; set over medium-high heat. Season chicken on both sides with salt; place in hot oil. Cook, turning once, until browned on both sides, about 8 minutes total (work in batches if necessary).
  2. Stir in onion, garlic, tomatoes (with their juice), chipotle, cumin and broth (or water). Use a piece of kitchen twine to tie cilantro stems together; nestle in pot. Bring mixture to a boil and then reduce heat to low; cover and simmer until chicken is incredibly tender, about 45 minutes (turn chicken half way through cooking).
  3. Remove and discard cilantro stems. Use tongs or 2 forks to shred chicken directly in sauce. Roughly chop cilantro leaves; stir into chicken. Season to taste with salt (about ¼ tsp); serve immediately.
  4. Serving size: ½ c

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