Sautéed Chicken Tinga with Chipotle and Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Smoky chipotle peppers and fresh tomatoes create a rich sauce for tender shredded chicken, ideal for tostadas or tacos. This mexican-inspired cinco de mayo ready in about 45 minutes pairs chicken breasts, peppers 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 290 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.

★ 4.3 (11 ratings) Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 1 lb chicken breasts in a medium saucepan with 1 cup chicken broth, 1/2 tsp salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until cooked through. Remove chicken and shred finely with two forks.
  2. Step 2: In a blender, combine 2 chipotle peppers in adobo sauce, 1 1/2 cups diced tomatoes, and 3 minced garlic cloves. Blend until smooth.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium thinly sliced white onion and sauté for 5 minutes until softened and translucent.
  4. Step 4: Pour the chipotle tomato sauce into the skillet with onions, add 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 6-8 minutes until thickened and fragrant.
  5. Step 5: Stir in shredded chicken and cook for another 5 minutes until heated through and flavors combine.
  6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving with warm tortillas or tostadas.

Frequently asked questions

How long does Sautéed Chicken Tinga with Chipotle and Tomatoes take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken Tinga with Chipotle and Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Sautéed Chicken Tinga with Chipotle and Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken Tinga with Chipotle and Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Chicken Tinga with Chipotle and Tomatoes?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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