Mia Soto’s Mexican-Inspired Chicken Tinga Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Shredded chicken simmered in a smoky tomato-chipotle sauce, served warm in soft corn tortillas with fresh toppings for a vibrant taco night. This mexican-inspired tacos & burritos ready in about 45 minutes pairs olive oil, medium, sliced onion, minced garlic cloves 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.

Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium sliced onion and sauté for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  2. Step 2: Stir in 14 oz crushed canned tomatoes, 2 chopped chipotle peppers in adobo sauce, 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 boneless skinless chicken breasts to the sauce. Cover and simmer for 20 minutes until chicken is cooked through.
  4. Step 4: Remove chicken breasts and shred them with two forks. Return shredded chicken to the sauce and stir to coat evenly.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side.
  6. Step 6: Divide the chicken tinga evenly among the tortillas. Top each with 1/4 cup chopped fresh cilantro, a few thinly sliced radishes, and 2 tbsp crumbled queso fresco. Serve with lime wedges to squeeze over before eating.

Equipment for this recipe

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Frequently asked questions

How long does Mia Soto’s Mexican-Inspired Chicken Tinga Tacos take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mia Soto’s Mexican-Inspired Chicken Tinga Tacos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Mia Soto’s Mexican-Inspired Chicken Tinga Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mia Soto’s Mexican-Inspired Chicken Tinga Tacos for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mia Soto’s Mexican-Inspired Chicken Tinga Tacos?

Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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