Slow-Simmered Chicken Tinga with Chipotle and Tomato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender shredded chicken cooked in a smoky chipotle tomato sauce, perfect for tacos or tostadas. This mexican-inspired cinco de mayo ready in about 55 minutes turns pounds boneless skinless chicken thighs, ounces diced tomatoes, medium, sliced yellow onion 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 320 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: 40 min Serves 4 Mexican cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium sliced yellow onion and sauté for 5 minutes until soft and translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
  2. Step 2: Stir in 14 ounces diced tomatoes, 2 chopped chipotle peppers in adobo sauce, 1 teaspoon dried oregano, and 1 teaspoon ground cumin. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
  3. Step 3: Add 1.5 pounds boneless skinless chicken thighs and 1 cup chicken broth to the skillet. Bring to a simmer, cover, and cook over low heat for 25 minutes until the chicken is tender and cooked through.
  4. Step 4: Remove the chicken thighs and shred them with two forks. Return shredded chicken to the sauce and stir well. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
  5. Step 5: Remove from heat and stir in 1 tablespoon fresh lime juice and 1/4 cup chopped fresh cilantro. Serve warm in tacos, tostadas, or over rice.

Frequently asked questions

How long does Slow-Simmered Chicken Tinga with Chipotle and Tomato take to make?

Total time is about 55 minutes (15 min prep + 40 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 Slow-Simmered Chicken Tinga with Chipotle and Tomato?

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 Slow-Simmered Chicken Tinga with Chipotle and Tomato?

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 Slow-Simmered Chicken Tinga with Chipotle and Tomato 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 Slow-Simmered Chicken Tinga with Chipotle and Tomato?

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.

Related recipes