• Kelly Tietjen

Spicy Chicken Tinga Tacos

This recipe is soooo easy. I use an instant pot but it’s definitely not necessary! I don’t use a ton of Chicken, I try to eat as little meat as possible in my diet. However, the veggies and various other ingredients I add to this recipe is what makes it soooo danggg goood. Okay, here’s what you need:


  1. 1 pound shredded chicken

  2. 1 chopped red or sweet onion

  3. 2 cloves garlic, minced

  4. 2 tablespoons chipotle peppers in adobo sauce

  5. 1 can crushed fire-roasted tomatoes

  6. 1⁄4 cup chicken stock or broth

  7. Corn Tortilla’s

  8. 1 Red Bell Pepper

  9. Cheese of your choice

  10. 1 Jalapeño apeno chopped (optional)

  11. 1 tablespoon of Oregon

  12. 1 tablespoon Olive Oil

  13. Cilantro (optional)

  14. Lettuce (optional topping)

In a skillet, turn it on low to medium heat. Once it’s warm, take 1 tablespoon of olive oil and coat the pan. Put in the chicken, garlic, peppers and onions. Saute together until soft. Pour in the fire roasted tomatoes, broth and chipotle peppers. Mix in until completely covered. Toast the tortilla’s, prepare your taco and BOOM.

Questions? Post below!

Serve with rice or be weird and serve it with asparagus like me.

Whatever floats your taco boat.

Self care, self flare.



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