Mia Soto’s Mexican-Inspired Chicken Tinga Tacos

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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 taco and burrito recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, olive oil, and onion for a weeknight-friendly dinner. 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 "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 (about 1 lb) boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 medium onion, sliced
• 4 garlic cloves, minced
• 14 oz canned tomatoes, crushed
• 2 chipotle peppers in adobo sauce, chopped
• 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 fresh cilantro, chopped
• for serving lime wedges
• 1/2 cup thinly sliced radishes
• 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 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.