Slow-Simmered Chicken Tinga with Chipotle and Tomato

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Tender shredded chicken cooked in a smoky chipotle tomato sauce, perfect for tacos or tostadas. This Mexican-inspired Cinco de Mayo recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, diced tomatoes, chipotle peppers in adobo sauce 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

• 1.5 pounds boneless skinless chicken thighs
• 14 ounces diced tomatoes
• 2 peppers, chopped chipotle peppers in adobo sauce
• 1 medium, sliced yellow onion
• 3, minced garlic cloves
• 1 cup chicken broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.