Chicken Tinga
By
Yvette Marquez
Updated Nov 18, 2022
The authentic flavors in our Chicken Tinga make the chicken mixture great for flautas, gorditas and tacos, too. So shake up taco night, or break out this tasty dish whenever you're craving a savory, satisfying meal. Need more to love? Getting a head start with Old El Paso™ Tostada Shells makes our Chicken Tinga recipe even easier to pull together!
Chicken Tinga
- Prep Time 30 min
- Total 1 hr 20 min
- Servings 10
- Ingredients 20
Ingredients
Chicken Mixture
- 6 cups water
- 2 teaspoons salt
- 2 lb boneless skinless chicken breasts
- 1 medium yellow onion, quartered
- 1 whole clove garlic
- 1 large vine-ripened tomato, quartered
- 1 can (7 oz) chipotle chiles in adobo sauce
- 2 teaspoons salt
- 1/4 cup canola oil
- 1 large yellow onion, chopped
- 3 large vine-ripened tomatoes, chopped
- 1 clove garlic, chopped
- Salt to taste
Shells
- 1 box (4.5 oz) Old El Paso™ Tostada Shells (12 Count)
Toppings, if desired
- 1 head iceberg lettuce, finely shredded
- 3 ripe avocados, pitted, peeled, and sliced
- 2 cups crumbled queso fresco or cotija (white Mexican) cheese
- 2 cups crema (Mexican-style cream) or sour cream
- 2 cups thick & chunky salsa
- 6 radishes, sliced
Instructions
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Step1In 4- to 6-quart stockpot, place water, 2 teaspoons salt, chicken, quartered onion and whole garlic clove. Cover; simmer over medium- to medium-high heat about 30 minutes.
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Step2Remove chicken, onion and garlic from broth; set aside to cool. When chicken is cool, shred. Reserve chicken and broth.
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Step3In blender, place boiled onion and garlic clove, quartered tomato, chipotle chiles including adobo sauce, 2 teaspoons salt and enough chicken broth to fill blender halfway. Cover; puree until smooth. Set aside.
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Step4In deep 12-inch skillet, heat oil over medium heat. When hot but not smoking, stir in chopped onion; cook about 2 minutes or until soft and translucent. Add chopped tomatoes and chopped garlic; cook 2 minutes longer.
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Step5Add shredded chicken, chipotle sauce from blender and more chicken broth if too dry. Heat to boiling. Reduce heat; simmer 20 minutes. Add salt to taste.
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Step6To serve, heat tostadas as directed on package. Place 1 tostada on each serving plate. Spoon on some of chicken mixture over each tostada. Top each with lettuce, 1 or 2 slices ripe avocado, crumbled queso fresco, crema, salsa and/or radishes.
Nutrition
Nutrition Facts are not available for this recipe
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