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-inspired taco and burrito recipe, ready in about 45 minutes, pairs boneless skinless chicken breasts, olive oil, onion 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.

Ingredients

• 2 (about 1 lb) boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 medium, sliced onion
• 4 cloves, minced garlic cloves
• 14 oz, crushed canned tomatoes
• 2 peppers, chopped chipotle peppers in adobo sauce
• 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 thinly sliced radishes
• 1/2 cup crumbled queso fresco

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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.