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Chicken Tinga

Chipotle Chicken Tinga

Prep Time
Cook Time


4 chicken breasts, bone-in3 large onions, thinly sliced2 garlic cloves, minced1/4 cup vegetable oil2 tablespoons chicken bouillon cubes2 chopped chipotle peppers in adobo sauce1 tablespoon adobo sauceSalt and black pepper to taste1 cup sour cream8 tostada shells, heated


2 tablespoons fresh cilantro, chopped2 avocados, pitted and dicedlettuce, shredded1/2 cup queso fresco, crumbledsalsa, flavor of choice


  • Place chicken into a large pot along with 1/4 cup of sliced onions, garlic and enough water to cover. Bring to a boil and cook chicken until no longer pink, about 25 minutes. Remove chicken, let cool and shred meat. Discard skin and bones.
  • Heat oil in a large skillet over medium heat. Add remaining onion slices and cook until transparent.
  • Place tomatoes, chicken bouillon and adobo into a blender or food processor. Process until mixture is smooth; season with salt and pepper. Pour this mixture into a large pan and add the shredded chicken and onions; heat through.
  • To serve: spread sour cream on the heated tostada shells. Top with a spoonful of chicken and other toppings of choice.
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