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Chicken Tinga Tacos Recipe
Chicken Tinga Tacos - Make spicy, flavorful shredded chicken tinga using the Instant Pot or our quick stovetop recipe. Perfect for tacos and more!
Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings: 16 tacos
Calories: 89 kcal
Course:
Main Course
Cuisine:
Mexican , Tex-Mex
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 1 large onion peeled and chopped
- 4-6 cloves garlic minced
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 14 ounce can fire-roasted diced tomatoes
- 2/3 cup chicken broth
- 3-5 chipotle chiles in adobo sauce chopped
- 1 bay leaf
Instructions
- Cut the chicken into large 2-inch chunks. Chop and mince the onions, garlic, and chipotle peppers.
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INSTANT POT INSTRUCTIONS:
- Set out a large 6 quart Instant Pot. Turn on the Sauté setting. Add the olive oil, onions, garlic, cumin, oregano, and salt. Sauté 3-4 minutes to soften the onions, stirring as needed.
- Once the onions are soft, add in the chicken chunks, diced tomatoes, chicken broth, chopped chipotle peppers, and bay leaf. Stir to combine.
- Lock the lid into place and set the IP on Pressure Cook High for 5 minutes. When the timer goes off, perform a Natural Release for 5 minutes. As soon as the steam button drops, it is safe to open the pot.
- Use two forks to shred the chicken chunks into the sauce. Then set on Sauté again and simmer for another 5+ minutes to reduce the sauce by half. Remove the bay leaf and serve warm.
Cup of Yum
STOVETOP INSTRUCTIONS:
- Set out a large 6 quart saucepot over medium heat. Add the olive oil, onions, garlic, cumin, oregano, and salt. Sauté 3-4 minutes to soften the onions, stirring as needed.
- Once the onions are soft, add in the chicken chunks, diced tomatoes, chicken broth, chopped chipotle peppers, and bay leaf. Stir to combine.
- Cover and simmer for 12-14 minutes, until the chicken is cooked through. Use two forks to shred the chicken chunks into the sauce.
- Then simmer for another 2-3 minutes to reduce the sauce by half. Remove the bay leaf and serve warm.
Notes
- Leftovers will keep well in the fridge in an airtight container in the fridge for up to 4-5 days, or in the freezer for 3 months.
Nutrition Information
Serving
2oz
Calories
89kcal
(4%)
Carbohydrates
4g
(1%)
Protein
13g
(26%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
36mg
(12%)
Sodium
287mg
(12%)
Potassium
242mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
124IU
(2%)
Vitamin C
3mg
(3%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16tacos
Amount Per Serving
Calories 89
% Daily Value*
| Serving | 2oz | |
| Calories | 89kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 13g | 26% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 287mg | 12% |
| Potassium | 242mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.