Classic Chicken Tinga Tacos with Chipotle Tomato Sauce

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

Shredded chicken simmered in a smoky chipotle tomato sauce, served in warm corn tortillas with fresh toppings. This Mexican chicken recipe (gluten free), ready in about 45 minutes, pairs chicken breasts, olive oil, and yellow onion for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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

• 2 large chicken breasts, about 1 lb
• 1 tbsp olive oil
• 1 medium yellow onion, sliced
• 3 minced garlic cloves
• 2 peppers minced chipotle peppers in adobo sauce
• 14 oz canned diced tomatoes
• 1 cup chicken broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1/4 cup chopped fresh cilantro
• for serving lime wedges
• 1/2 cup crumbled queso fresco

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 sliced yellow onion and sauté for 5 minutes until softened and translucent. Add 3 minced garlic cloves and 2 minced chipotle peppers, stirring for 30 seconds until fragrant.
2. Step 2: Stir in 14 oz canned diced tomatoes, 1 cup chicken broth, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
3. Step 3: Add 2 large chicken breasts whole to the sauce, cover, and reduce heat to low. Simmer gently for 20 minutes until chicken is cooked through and tender.
4. Step 4: Remove chicken breasts from skillet and shred with two forks. Return shredded chicken to the sauce and stir well to coat. Simmer uncovered for 5 more minutes to thicken the sauce.
5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side. Fill each tortilla with 1/4 cup chicken tinga, sprinkle with 2 tbsp crumbled queso fresco and 1 tbsp chopped fresh cilantro. Serve with lime wedges on the side for squeezing.