Charred Chicken Tinga with Chipotle Tomato Sauce

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Smoky shredded chicken simmered in a rich chipotle and tomato sauce, perfect for tacos or tostadas. This Mexican-inspired Cinco de Mayo recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, chipotle peppers in adobo sauce, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 chipotle peppers in adobo sauce
• 14 oz can diced tomatoes
• 1 medium, diced white onion
• 3, minced garlic cloves
• 2 tbsp vegetable oil
• 1 cup chicken broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 diced medium white onion and 3 minced garlic cloves, sautéing for 4-5 minutes until the onion is translucent and fragrant.
2. Step 2: Stir in 2 chipotle peppers in adobo sauce (chopped), 14 oz canned diced tomatoes, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3 minutes, stirring occasionally, until the sauce thickens slightly.
3. Step 3: Add 1 lb boneless skinless chicken thighs and 1 cup chicken broth to the skillet. Bring to a simmer, cover, and reduce heat to low. Cook for 25 minutes until chicken is tender and cooked through.
4. Step 4: Remove chicken thighs and shred with two forks. Return shredded chicken to the skillet, mixing well with the sauce. Cook uncovered over medium heat for 5 minutes to allow sauce to reduce and coat the chicken.
5. Step 5: Garnish with 1/4 cup chopped fresh cilantro before serving with warm tortillas or over rice.