Classic Chicken Tinga Tacos with Chipotle Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired chicken (gluten free) ready in about 45 minutes blends large, about 1 lb chicken breasts, olive oil, medium, sliced yellow onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 2 large, about 1 lb chicken breasts
• 1 tbsp olive oil
• 1 medium, sliced yellow onion
• 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

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.