Sautéed Chicken Tinga with Chipotle and Tomatoes

By , Test Kitchen Director · 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 turns chicken breasts, peppers chipotle peppers in adobo sauce, diced tomatoes into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 290 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.

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.

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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?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

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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