Chicken tinga soup
This chicken tinga soup is inherently comforting with its rich, smoky flavors and juicy shredded chicken. When served with crispy tostadas makes it a heartwarming meal that’s perfect for any day of the year.
Chicken tinga comes from Puebla, Mexico. It’s usually shredded chicken with a special spicy tomato sauce. The dish mixes old Mexican and Spanish cooking styles. This chicken tinga soup is nothing different. It just has more broth and it will pair very well with homemade tortilla chips or a delicious topping on a bed of refried beans on crispy tostadas.
Ingredients
- Chicken Breasts
- Chicken broth
- Chipotle paste
- Onion
- Garlic
- Tomatoes
- Oregano
- Thyme
- Bay leaves
How to make Chicken Tinga Soup
- Finely chop the onion, mince the garlic, and grate the tomatoes.
- In a large pot, sauté the onion with 2 tablespoons of cooking oil for like 3 to 5 minutes on medium-high heat. Then add a tablespoon of minced garlic and saute for 2 more minutes or just until it’s fragrant.
- Add the grated tomatoes and cook for 3 minutes with the pot uncovered.
- Add the chicken breasts as they are, add 2 tablespoons of chipotle paste, 1 bay leaf, thyme sprig, and oregano as well as 2 cups of chicken broth, and cook for 15 minutes.
- Remove from heat then take out the chicken breasts and shred them on a chopping board with 2 forks.
- Bring back the shredded chicken into the pot, put it back on the stove, and allow it to simmer for 5 more minutes.
- Your chicken tinga soup is ready to be enjoyed
How to store leftover chicken tortilla soup
First step let the chicken tinga soup cool down to room temperature then transfer whatever is leftover into an airtight container. This soup will stay in the fridge for up to 3 days. If you want to store it for a longer period then put it in the freezer for up to 3 months.
How to reheat it
From the fridge, you can warm it in a microwave or on a top stove over medium heat in a saucepan.
From the freezer, you need to let it thaw then warm it with one of the methods mentioned above. If the soup for some reason has too much liquid, just allow it to simmer as well on medium heat with the lid open for the water to evaporate.
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Chicken Tinga Soup
Ingredients
- 4 skinless Chicken Breasts
- 2 cups Chicken broth
- 2 tbsp Chipotle paste
- 1 Medium onion
- 1 tbsp Garlic
- 4 Small tomatoes
- 1 tsp Oregano
- 1 sprig Thyme
- 1 Bay leaf
Instructions
- Finely chop the onion, mince the garlic, and grate the tomatoes.
- In a large pot, saute the onion with 2 tablespoons of cooking oil for like 3 to 5 minutes on medium-high heat. Then add a tablespoon of minced garlic and saute for 2 more minutes or just until it's fragrant.
- Add the grated tomatoes and cook for 3 minutes with the pot uncovered.
- Add the chicken breasts as they are, add 2 tablespoons of chipotle paste, 1 bay leaf, thyme sprig, and oregano as well as 2 cups of chicken broth, and cook for 15 minutes.
- Remove from heat then take out the chicken breasts and shred them on a chopping board with 2 forks.
- Your chicken tinga soup is ready to be enjoyed
