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Chicken Tinga Recipe 🍗

Cast Iron Keto
by
Updated:
4 Comments
5 from 8 votes

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Indulge in the bold and vibrant flavors of our Chicken Tinga Recipe. This low-carb keto twist on the classic Mexican dish brings tender shredded chicken infused with smoky chipotle peppers and tomatoes.

chicken tinga in bowl with cilantro and limes surrounding it
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Preparation and cooking overview

This Chicken Tinga Recipe is incredibly easy to make, perfect for those who want a delicious meal without the fuss. Simply sauté onions and garlic, simmer tomatoes and chipotle sauce, then stir in the cooked shredded chicken. In just 25 minutes, you'll have a mouthwatering keto delight ready to enjoy!

Chef's note

Our Mexican Chicken Tinga Recipe is versatile. You can have fun with it and use it as a filling, perfect for enchiladas, tacos, burritos, sliders, keto stuffed peppers, and even lettuce wraps. It also makes an excellent salad or keto rice bowl topper, adding flavor to your favorite dishes.

  • Prep Time: 5 minutes
  • Cooking Time: 20 minutes
  • Total Time: 25 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 4 Servings

For more inspiration check out our Chicken recipe.

🍗 Ingredients for this chicken tinga recipe

Let's make an authentic chicken tinga recipe with these simple ingredients!

  • 1 pound cooked shredded chicken
  • ¼ cup avocado oil
  • ½ medium white onion, thinly sliced
  • 1 garlic clove, minced
  • 4 cups diced Roma tomatoes
  • 3 tablespoons chipotle in adobo sauce
  • 1 ½ teaspoon sea salt or to taste
  • ¼ teaspoon dried oregano

Ingredient substitutions

  • Roma tomatoes: For Roma tomatoes, use canned diced tomatoes or cherry tomatoes, which offer a similar texture and taste.
  • Dried oregano: If you don't have dried oregano, use dried basil or thyme as flavorful alternatives.

Additional ingredients

Here are a few keto-friendly suggestions that pair well with the main ingredients:

  • Smoked paprika: For a smoky depth, sprinkle some smoked paprika into the sauce.
  • Cumin: Add a pinch of ground cumin for a warm, earthy note.
  • Fresh cilantro: Chopped cilantro adds a vibrant and refreshing element.
  • Lime juice: Squeeze fresh lime juice over the chicken for an extra zing.
  • Jalapeños: For those who enjoy spicy food, thinly sliced jalapeños bring some heat and extra flavor.

Cooking tools required

To make this Chicken Tinga recipe, you will need the following kitchen tools:

  • 10.5" cast-iron skillet
  • Cutting board
  • Knife
  • Spatula or wooden spoon
  • Measuring cups and spoons

Tool substitutes list

  • Cast-iron skillet: If you don't have a cast-iron skillet, use a non-stick skillet or a regular frying pan. Just ensure it's large enough to accommodate the ingredients and that it has a lid (you need it for simmering).

How to make Chicken Tinga: step-by-step guide

Cooking methods

  • Pan-frying
  • Simmering

Preparation steps

  1. Gather all the ingredients.
  2. Measure them in precise quantities.
  3. Shred the chicken.
  4. Thinly slice onions.
  5. Mince the garlic.
  6. Dice the tomatoes.

Cooking instructions

  1. Place a large 10.5" cast-iron skillet over medium heat.
  2. Add the oil to the pot along with the onion and garlic clove. Cook for 4-5 minutes until soft but not browned.
  3. Add the tomatoes, chipotle chilies, salt, and oregano to the pot and bring to a low simmer.
  4. Cover and cook for 10 minutes, stirring occasionally until the tomatoes are very soft. Use an immersion blender to blend the sauce or transfer to a blender and blend until smooth, then transfer back to the skillet.
  5. Stir in the chicken and cook for 4-5 minutes.
  6. Serve as filling or topping, and enjoy!
  • chopped tomatoes on cutting board
  • sliced onions and garlic in skillet
  • chopped tomatoes in skillet
  • tinga sauce in skillet
  • pulled chicken in tinga sauce in skillet
  • chicken tinga in cast iron skillet

Chef's pro tip

Take your time when simmering the tomatoes for chicken tinga. Allow them to cook gently for 10 minutes, stirring occasionally, to soften and release their flavors. Avoid rushing this process. You want the flavors to develop nicely and to have a nice thick sauce.

What to serve with the chicken tinga recipe?

Chicken Tinga is a perfect filling for a variety of keto-friendly food pairings. Here are some suggestions:

  • Tacos: Load up low-carb tortillas with the flavorful chicken tinga and top them with shredded lettuce, diced avocado, sour cream, and a sprinkle of cheese for a delicious and satisfying taco experience.
  • Mexican rice: The most delicious way to enjoy tinga de Pollo is with a bowl of Mexican Cauliflower Rice. It's a true delight!
  • Burrito bowls: Create a cauliflower rice or lettuce base, then layer on the chicken. Add toppings like guacamole, Salsa Verde, diced tomatoes, and a drizzle of lime crema for a vibrant and hearty burrito bowl without the carbs.
  • Salad: Jazz up your bland salads with our chicken tinga recipe and have a flavorful side dish!
  • Enchiladas: Wrap the chicken tinga in low-carb tortillas, place them in a baking dish, and top with sugar-free enchilada sauce and a sprinkle of shredded cheese. Bake until the cheese is melted and bubbly for delicious flavors!
  • Keto bread: Make a delicious sandwich with tinga filling in a bun of our Keto Dinner Rolls.

How to make it healthier?

  • Opt for organic, free-range chicken to ensure better quality.
  • Choose low-sodium ingredients or use less salt to reduce the overall sodium content of the recipe.
  • Add herbs like fresh cilantro and oregano to enhance the taste and boost the recipe's nutritional value.

Time-saving tips

  • Use a blender: If you don't have an immersion blender, transfer the sauce to a regular blender for blending.
  • Pre-shred the chicken: Buy rotisserie chicken to save time for cooking it. You can also use a stand mixer to shred the chicken but ensure it doesn't shred too much. Also, if you have leftover chicken from a previous meal, you can repurpose it in this recipe!

What can I prepare ahead of time?

  • Pre-cook and shred the chicken: Cook and shred chicken ahead of time, and store it in the refrigerator. This way, when you're ready to cook, you'll already have the main ingredient prepped and ready to go.
  • Make the chipotle in adobo sauce: If you have the time and prefer homemade sauces, make a batch of chipotle in adobo sauce in advance. Store it in a jar or container in the refrigerator, and when you're ready to cook, simply measure out the required amount for the recipe.

Storage and reheating instructions

Storage tips

  • Refrigerator: To store leftover chicken tinga, transfer it to an airtight container, sealable freezer bag, or Stasher Bags. Refrigerate it within two hours of cooking to keep it fresh. It can be refrigerated for 3-4 days when properly stored.
  • Freezer: For longer-term storage, you can freeze chicken tinga. Place it in a freezer-safe container or bag and remove as much air as possible to prevent freezer burn. Consume it within 2-3 months.

Reheating best practices

  • Microwave: Place a portion of the leftovers in a microwave-safe dish, cover, and heat on high for 2-3 minutes or until thoroughly heated (around 165°F or 75°C).
  • Oven: Preheat the oven to 350°F (175°C). Transfer the leftovers to an oven-safe dish. Cover the dish with foil, and heat for approximately 20 minutes or until heated.
  • Stovetop: Warm the chicken tinga in a saucepan over medium-low heat, stirring occasionally, until thoroughly heated (approximately 5-10 minutes).

Recipe wrap-up and conclusion

Our Chicken Tinga Recipe is a keto alternative that brings the flavors of Mexico right to your plate. With tender shredded chicken, smoky chipotle sauce, and a burst of zesty toppings, this dish is a fiesta of flavors that will have you doing the salsa in your kitchen. So spice up your mealtime with this mouthwatering keto creation, and let your taste buds dance with joy!

Frequently asked questions

Yes, chicken tinga is keto-friendly. The main ingredients (shredded chicken and the smoky chipotle sauce) are typically low in carbohydrates, which makes this dish keto friendly.

You can. However, we have tested this recipe multiple times using both fresh and canned tomatoes. Fresh tomatoes win by a million, hands down!

You can! We typically use our Instant Pot to make super tender shredded chicken quickly.

We use Marcos. We typically avoid canola oil, but this is the cleanest canned variety without artificial flavors, preservatives, and wheat flour.

A chipotle pepper is a smoked and dried jalapeno pepper. It's fascinating to discover that chipotle is simply a transformed version of the jalapeno!

We typically use an Instant Pot to cook the chicken breasts. However, we don't recommend making this recipe entirely in the slow cooker or IP. It gets too watery. It also doesn't have as deep a flavor as when you make it on the stovetop.

Yes! We love freezing the chicken tinga in freezer-safe containers for easy meals. We use Stasher Bags. To reheat, simply add the chicken to a skillet over medium heat and heat until saucy and warmed through.

📖 Recipe

chicken tinga in bowl with cilantro and limes surrounding it

Chicken Tinga

This authentic 30-Minute Mexican Chicken Tinga recipe is a delicious way to make chicken! Use it for tacos, burrito bowls, salads, and more!
5 from 8 votes
Print Rate Pin Recipe
Course: Main Course
Cuisine: Mexican
Keyword: 30-minute, 5-Ingredient, chicken tinga, keto, keto chicken recipes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 351kcal

Ingredients

  • 1 pound cooked shredded chicken
  • ¼ cup avocado oil
  • ½ medium white onion thinly sliced
  • 1 garlic clove minced
  • 4 cups diced Roma tomatoes 585g
  • 3 tablespoons chipotle in adobo sauce
  • 1 ½ teaspoon salt or to taste
  • ¼ teaspoon dried oregano
US Customary - Metric

Instructions

  • Place a large 10.5" cast-iron skillet over medium heat.
  • Add the oil to the pot along with the onion and garlic clove. Cook for 4-5 minutes until soft but not browned.
  • Add the tomatoes, chipotle chilies, salt, and oregano to the pot and bring to a low simmer.
  • Cover and cook for 10 minutes, stirring occasionally until the tomatoes are very soft. Use an immersion blender to blend the sauce or transfer to a blender and blend until smooth, then transfer back to the skillet.
  • Stir in the chicken and cook for 4-5 minutes.
  • Serve as filling or topping, and enjoy!

Nutrition

Nutrition Facts
Chicken Tinga
Amount Per Serving
Calories 351 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Cholesterol 85mg28%
Sodium 1108mg48%
Potassium 626mg18%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 5g6%
Protein 30g60%
Vitamin A 1827IU37%
Vitamin C 21mg25%
Calcium 31mg3%
Iron 2mg11%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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Reader Interactions

Comments

  1. Mary says

    This is a great recipe, but I do not see what you did with the onions and garlic that was sitting on the plate that was set aside I’m assuming it goes in with the tomatoes and is getting emulsified

    Reply

    • Cast Iron Keto says

      Hi Mary - thanks for pointing out that error! The onions don't actually get removed and then the get blended with the tomato.

      Reply

  2. Karen says

    5 stars
    Very tasty! This recipe will be added to our rotation. So quick and yummy. It can be used so many ways. Thank you!

    Reply

  3. Linda Certuche says

    5 stars
    This is a perfect make ahead food for a busy week as you can make it ahead and use it in so many ways. Thank you for your time.

    Reply
5 from 8 votes (6 ratings without comment)

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