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Easy Weeknight Chicken Tinga Tacos with Smoky Chipotle Sauce

A single corn tortilla topped with saucy, shredded chicken tinga, fresh cilantro, and sliced avocado.
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Make flavorful chicken tinga tacos using tender, shredded chicken simmered in a smoky chipotle tomato sauce. This easy recipe comes together fast, perfect for busy weeknights.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium white onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 2–4 chipotle peppers in adobo sauce (adjust to your heat preference)
  • 1 tablespoon adobo sauce from the can
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 12 corn or flour tortillas
  • Optional Toppings: Cotija cheese, sliced avocado, fresh cilantro, lime wedges

Instructions

  1. Place the chicken breasts or thighs in a large pot or Dutch oven. Cover with water or broth and bring to a boil. Reduce heat and simmer until the chicken is cooked through, about 15-20 minutes. Remove chicken and shred it using two forks. Reserve about 1/2 cup of the cooking liquid.
  2. While the chicken cooks, heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. In a blender, combine the diced tomatoes, chicken broth, chipotle peppers, adobo sauce, oregano, cumin, and salt. Blend until smooth.
  4. Pour the sauce mixture into the skillet with the onions. Bring the sauce to a simmer.
  5. Add the shredded chicken and the reserved cooking liquid to the skillet. Stir to coat the chicken completely in the sauce.
  6. Reduce heat to low, cover, and let the chicken tinga simmer for 10 minutes, allowing the flavors to meld.
  7. Warm your tortillas according to package directions (in a dry skillet or microwave).
  8. Serve the smoky chipotle chicken mixture in the warm tortillas. Top with cotija cheese, avocado, and cilantro.

Notes

  • For a shortcut, use one rotisserie chicken, shredded, instead of cooking raw chicken.
  • If you prefer a thicker sauce, remove the lid during the last 5 minutes of simmering.
  • This recipe is naturally gluten free if you use corn tortillas.

Nutrition

Find it online: https://cookingzenith.com/easy-chicken-tinga-recipe-tacos/