Homemade Chicken Tinga Tacos with Chipotle Tomato Sauce

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Classic Mexican shredded chicken tacos simmered in a smoky chipotle tomato sauce, perfect for a homemade street food experience. This Mexican-inspired sushi recipe, ready in about 50 minutes, pairs boneless skinless chicken thighs, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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.

Prep: 15 min Cook: 35 min Serves 6 Mexican cuisine 320 cal/serving

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Ingredients

1.5 lbs boneless skinless chicken thighs
1 medium, sliced yellow onion
3 minced garlic cloves
2 peppers chopped chipotle peppers in adobo sauce
14 oz can diced tomatoes
1 cup chicken broth
1 tsp dried oregano
1 tsp ground cumin
2 tbsp olive oil
12 corn tortillas
1/4 cup chopped fresh cilantro
for serving lime wedges

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium sliced yellow onion and sauté for 4-5 minutes until softened and translucent.
Step 2: Add 3 minced garlic cloves, 2 chopped chipotle peppers in adobo, 1 tsp dried oregano, and 1 tsp ground cumin to the skillet. Cook for 1 minute until fragrant.
Step 3: Stir in 14 oz canned diced tomatoes with juices and 1 cup chicken broth. Bring to a simmer.
Step 4: Add 1.5 lbs boneless skinless chicken thighs to the skillet, reduce heat to low, cover, and cook for 25 minutes until chicken is tender.
Step 5: Remove chicken from sauce and shred with two forks. Return shredded chicken to the sauce and stir to combine.
Step 6: Warm 12 corn tortillas in a dry skillet for 30 seconds each side until pliable.
Step 7: Serve chicken tinga on warm tortillas topped with 1/4 cup chopped fresh cilantro and lime wedges to squeeze over.