Charred Poblano and Chicken Tinga Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Smoky, tender shredded chicken simmered in a rich tomato-chipotle sauce, served in warm corn tortillas with charred poblano peppers. This mexican-inspired cinco de mayo ready in about 60 minutes pairs boneless skinless chicken thighs, dried chipotle peppers, can fire-roasted diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 dried chipotle peppers
• 14 oz can fire-roasted diced tomatoes
• 1 medium, diced white onion
• 3, minced garlic cloves
• 2 large poblano peppers
• 2 tbsp vegetable oil
• 1 cup chicken broth
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 8 corn tortillas
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges
• to taste salt

Instructions

1. Step 1: Toast 2 dried chipotle peppers in a dry skillet over medium heat for about 1 minute until fragrant, then soak in 1/2 cup hot chicken broth for 15 minutes to soften.
2. Step 2: Char 2 large poblano peppers directly over a gas flame or under a broiler until blackened all over, about 5-7 minutes, turning frequently; place in a bowl covered with plastic wrap to steam for 10 minutes, then peel off skins, remove seeds, and slice into strips.
3. Step 3: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 diced medium white onion and 3 minced garlic cloves, sauté for 5 minutes until translucent and fragrant.
4. Step 4: Drain chipotle peppers, then puree with 14 oz canned fire-roasted diced tomatoes, 1 tsp ground cumin, 1/2 tsp dried oregano, and remaining 1/2 cup chicken broth until smooth.
5. Step 5: Add 1 lb boneless skinless chicken thighs to the skillet with onions and garlic, pour in the chipotle-tomato sauce, and simmer gently, covered, for 25 minutes until chicken is cooked through.
6. Step 6: Remove chicken and shred with two forks, then return to the sauce and cook uncovered for another 5 minutes until sauce thickens and coats the chicken.
7. Step 7: Warm 8 corn tortillas in a dry skillet for 30 seconds each side until pliable.
8. Step 8: Assemble tacos by placing a generous scoop of chicken tinga onto each tortilla, topping with charred poblano strips and 1/4 cup chopped fresh cilantro. Serve immediately with lime wedges and salt to taste.