Soy-Free Chicken Tinga Tacos
Dive into the bold and smoky flavors of these Soy-Free Chicken Tinga Tacos, a healthier spin on the traditional Mexican favorite. Made with tender shredded chicken breasts simmered in a rich sauce of fire-roasted tomatoes, chipotle peppers in adobo, and aromatic spices like cumin and oregano, this recipe delivers all the zest without relying on soy-based ingredients. The chicken is perfectly balanced with the freshness of chopped cilantro and a bright squeeze of lime, served atop warm corn tortillas for an authentic taco experience. Ready in just under an hour, this crowd-pleasing dish is ideal for family dinners or taco night gatherings. Whether you're avoiding soy or simply looking for a flavorful new recipe, these tacos are a must-try!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 14 ounces Canned fire-roasted tomatoes
- 2 peppers, chopped Chipotle peppers in adobo sauce
- 1 cup Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 10 pieces Corn tortillas
- 0.25 cup, chopped Fresh cilantro leaves
- 2 limes, cut into wedges Lime wedges
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt and pepper on both sides.
Add the chicken to the skillet and cook for about 5-7 minutes on each side, until browned and cooked through. Remove from skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the diced onion and cook until it becomes translucent, about 5 minutes.
Add minced garlic and cook for another minute until fragrant.
Stir in the canned fire-roasted tomatoes, chopped chipotle peppers, chicken broth, ground cumin, dried oregano, salt, and black pepper.
Bring the mixture to a gentle simmer and let it cook for about 10 minutes to allow the flavors to meld.
While the sauce simmers, shred the cooked chicken using a fork.
Add the shredded chicken back into the skillet and stir to coat it evenly with the sauce.
Reduce the heat to low and simmer for another 15 minutes, allowing the chicken to absorb the flavors.
Warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side until pliable.
Spoon the chicken tinga mixture onto each tortilla.
Top with fresh cilantro leaves and serve with lime wedges on the side for squeezing over the tacos.
Nutrition Facts
Calories |
2133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4469 mg | 194% | |
| Total Carbohydrate | 260.8 g | 95% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 23.0 g | ||
| Protein | 147.4 g | 295% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2970 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
