Total Time
1hr 15mins
30 mins
45 mins

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.

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  1. 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.
  2. Remove chicken, cool, and shred meat. If using bone-in chicken, discard skin and bones.
  3. Heat oil in a large skillet over medium heat. Add remaining onion slices, and fry until transparent.
  4. 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.
  5. 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.
  6. Pour into a large pan and add the shredded chicken and cooked onions. Heat through.
  7. To serve, spread a layer of sour cream on a tostada, top with the chicken and shredded lettuce.
Most Helpful

5 5

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!

5 5

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.

5 5

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!