"The heat can be adjusted to your own taste by adding or cutting down on the chipotle peppers. It works well for a buffet, and is even more flavorful the next day."
photo by itsnevrenough photo by itsnevrenough
photo by itsnevrenough
Ready In:
1hr 15mins




  • Put the chicken into a large pot with 1/4 c sliced onion, garlic and enough water to cover. Bring to a boil and cook until the chicken is no longer pink, about 25 minutes.
  • Remove chicken, cool, and shred meat. If using bone-in chicken, discard skin and bones.
  • Heat oil in a large skillet over medium heat. Add remaining onion slices, and fry until transparent.
  • If using fresh tomatoes, place them in a pan of boiling water (can use water used to boil chicken) and boil until they split open.
  • Place the tomatoes, chipotle peppers (use 3-4 for a little heat, up to the whole can according to your taste), and boullion into a blender or food processor. Process until smooth.
  • Pour into a large pan and add the shredded chicken and cooked onions. Heat through.
  • To serve, spread a layer of sour cream on a tostada, top with the chicken and shredded lettuce.

Questions & Replies

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  1. Sydney Mike
    It's recipes like this one that make me realize how much I've been missing by not trying more new dishes YEARS AGO! Except for two things, I followed the recipe down the line ~ however, I doubled the garlic & used only 3 chipotle chilies! Still, I think I got a flavor intensity that suited me! Very, very tasty, & yet another direction in which to take chicken breasts! Many thanks for posting this recipe!
  2. anissa.byrd
    This is a great recipe for chicken tinga! I've made it many times and it always disappears fast. Especially good topped with avocado and queso fresco. Tastes even better the next day. I usually add a little brown sugar while cooking for just a hint of sweetness.
  3. cookiedog
    I used some left over roasted chicken and just eye-balled the ingredients. You would never guess it was leftovers and I'll be sure to remember this when I need to get dinner on the table fast!
  4. Charmie777
    This was really good! I used the whole can of chipotles and only 2 tomatoes (all I had on hand). It was spicy but good! Made a ton!!!
  5. Camel_Cracker
    Wow, this tastes great! I topped my tostadas with mexican cream, tinga, shredded cabbage, guacamole and queso fresco. While making this, I got a little over zealous and added the whole can of chipoltle peppers and had to add an extra can of diced tomatoes to even out the heat. I sealed up the extra chipotle sauce in a freezer bag and will thaw it out in a few weeks to make this recipe again. (Hope it works!) Thanks for a very tasty recipe!


  1. itsnevrenough
    This should be one pound of tomatoes, not one tomato. :)


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