With store-bought rotisserie chicken, this low-carb and keto chicken tinga recipe comes together fast (less than 20 minutes!) for your weeknight Taco Tuesday. Chicken tinga is basically shredded chicken that has been cooked in a tomato-based sauce that includes chipotle chilis in adobo sauce -- which adds a delicious smoky flavor to the dish.
This chicken tinga recipe is perfect if you're looking for an easy rotisserie chicken recipe or a quick weeknight meal that is low in carbs, healthy and delicious. We typically serve chicken tinga in low-carb tacos (like romaine lettuce leaves or low-carb tortillas), but you can serve in a number of other ways too! And don't forget all the yummy toppings or sides you can add to it as well!
What is Chicken Tinga?
Chicken tinga, or tinga de pollo, is a classic Mexican dish made with shredded chicken, tomatoes, chipotle chilis in adobo sauce, onions and garlic. It is typically served on top of a tostada along with other Mexican sides such as refried beans.
Our quick, weeknight chicken tinga recipe differs from an authentic chicken tinga since we use a few shortcuts, such as store-bought rotisserie chicken and canned diced tomatoes. In addition, since this recipe is low-carb and keto, we've altered the proportions of various ingredients to keep the carbs low.
The ingredients in this chicken tinga recipe are rotisserie chicken, Rotel diced tomatoes, olive oil, chopped onion, minced garlic, ground cumin, chipotle peppers in adobo sauce, and salt.
You can make chicken tinga as spicy as you want by simply reducing or increasing the amount of chipotles chilis.
How To Make Chicken Tinga
Making our quick, weeknight chicken tinga is simple, as you would expect.
To make it, you'll first sauté the onions for several minutes, until soft. Then, you'll stir in the minced garlic and cook for just 30 seconds before adding the cumin, chipotle peppers, diced tomatoes, and salt. You'll simmer those for several minutes while occasionally stirring. After simmering, you'll then pour the sauce into a blender and pulse to a smooth a consistency. You'll return the sauce back to the pan and stir in the shredded rotisserie chicken and cook until thoroughly heated.
Now how easy is that?!
How to Serve Chicken Tinga
We typically serve chicken tinga in low-carb tacos (in either romaine lettuce leaves or low-carb tortillas). But, you could also serve it in low-carb quesadillas, low-carb chicken enchiladas or even alone.
We typically top our chicken tinga tacos with guacamole or diced avocado, crumbled or shredded cheese, chopped red onion, and cilantro. Other toppings could include sour cream, salsa, or pico de gallo. It's all up to you!
Other Mexican Recipes You May Like
Check out our other low-carb and keto-friendly Mexican recipes you may like:
- Skillet Steak Fajitas: The steak in this low-carb and keto skillet fajitas recipe is deliciously tender and juicy with a spicy-smoky flavor, thanks to the marinade with chipotle chilis in adobo sauce. This skillet steak fajitas is a quick weeknight recipe that is done in 30 minutes.
- Crispy Pork Carnitas: Instant Pot or Slow Cooker: This low-carb and keto carnitas recipe is super simple, whether you use an Instant Pot or slow cooker (instructions for both included). The preparation takes less than 10 minutes and the pork turns out perfectly tender and juicy. To make the carnitas even tastier, simply crisp the edges under the broiler for a few minutes and spoon some of the remaining liquid over the carnitas.
- Jalapeno Poppers with Chorizo Sausage: If we had to pick one of our favorite keto snacks or appetizers, these low-carb and keto jalapeno poppers with chorizo might be it. The filling in these poppers is warm and creamy, cheesy and meaty, and a little spicy (thanks to the chorizo).
- 2 ½ cups rotisserie chicken, shredded
- 1 tablespoons olive oil
- ¼ cup onion, chopped (35 grams)
- 2 cloves garlic, minced
- ½ teaspoon cumin
- 1 to 2 chipotle peppers in adobo sauce, chopped (we use 2)
- 10-ounce can Rotel diced tomatoes with green chilies
1. Prepare tinga sauce: In a large skillet over medium heat, add olive oil and chopped onions. Cook onions, while regularly stirring, until soft, roughly 5 minutes. Stir in minced garlic and cook for just 30 seconds before adding cumin, chipotle peppers, diced tomatoes, and salt. Simmer for several minutes while occasionally stirring.
2. Finish and serve: Remove sauce from heat and pour into a blender and blend until smooth in consistency. Return sauce back to pan and combine with shredded chicken and heat for several minutes until mixture is thoroughly heated. Serve in a bowl along side romaine lettuce leaves (or low-carb tortillas), diced red onions, diced avocado, and crumbled or shredded cheese.
Amount Per Serving Calories 319.5Total Fat 19.0gSaturated Fat 3.7gCholesterol 100.0mgSodium 897.4mgCarbohydrates 6.3gNet Carbohydrates 4.3gFiber 2.0gSugar 3.2gProtein 29.5g