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.

Jump to:
- Preparation and cooking overview
- Chef's note
- 🍗 Ingredients for this chicken tinga recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tool substitutes list
- How to make Chicken Tinga: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with the chicken tinga recipe?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
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, and even lettuce wraps. It also makes an excellent salad or keto rice bowl topper, adding flavor to your favorite dishes.
🍗 Ingredients for this chicken tinga recipe
Let's make an authentic chicken tinga recipe with these simple ingredients!
Ingredient substitutions
Additional ingredients
Here are a few keto-friendly suggestions that pair well with the main ingredients:
Cooking tools required
To make this Chicken Tinga recipe, you will need the following kitchen tools:
Tool substitutes list
How to make Chicken Tinga: step-by-step guide
Cooking methods
Preparation steps
- Gather all the ingredients.
- Measure them in precise quantities.
- Shred the chicken.
- Thinly slice onions.
- Mince the garlic.
- Dice the tomatoes.
Cooking 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!
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:
How to make it healthier?
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Reheating best practices
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
📖 Recipe

Chicken Tinga
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
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!
Linda Certuche says
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.
Karen says
Very tasty! This recipe will be added to our rotation. So quick and yummy. It can be used so many ways. Thank you!
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
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.