Soy-Free Chicken Tinga Tacos

Elevate your taco night with these irresistible Soy-Free Chicken Tinga Tacos, a flavorful twist on the classic Mexican dish that’s perfect for those with soy sensitivities. Tender shredded chicken breasts are simmered in a smoky, chipotle-infused tomato sauce, made with fire-roasted tomatoes, garlic, and aromatic spices like cumin and oregano to achieve bold, authentic flavors. Nestled in warm, pliable corn tortillas and garnished with fresh cilantro and a bright squeeze of lime, these tacos are a fiesta of taste in every bite. With just 15 minutes of prep and an easy stovetop cooking method, this recipe is an effortless way to create a hearty, satisfying meal that’s naturally gluten-free, soy-free, and sure to impress. Perfect for family dinners, casual entertaining, or Taco Tuesday, these chicken tinga tacos will quickly become a go-to favorite!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 2

Season the chicken breasts with salt and pepper on both sides.

Step 3

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.

Step 4

In the same skillet, add the remaining tablespoon of olive oil.

Step 5

Add the diced onion and cook until it becomes translucent, about 5 minutes.

Step 6

Add minced garlic and cook for another minute until fragrant.

Step 7

Stir in the canned fire-roasted tomatoes, chopped chipotle peppers, chicken broth, ground cumin, dried oregano, salt, and black pepper.

Step 8

Bring the mixture to a gentle simmer and let it cook for about 10 minutes to allow the flavors to meld.

Step 9

While the sauce simmers, shred the cooked chicken using a fork.

Step 10

Add the shredded chicken back into the skillet and stir to coat it evenly with the sauce.

Step 11

Reduce the heat to low and simmer for another 15 minutes, allowing the chicken to absorb the flavors.

Step 12

Warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side until pliable.

Step 13

Spoon the chicken tinga mixture onto each tortilla.

Step 14

Top with fresh cilantro leaves and serve with lime wedges on the side for squeezing over the tacos.

Nutrition Facts

Serving size	(1748.0g)

Amount per serving	% Daily Value*
Calories	2133.4

Total Fat 57.0g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 295.8mg	0%
Sodium 4469.3mg	0%
Total Carbohydrate 260.8g	0%
Dietary Fiber 43.3g	0%
Total Sugars 23.0g
Protein 147.4g	0%

Vitamin D 3.5IU	0%
Calcium 495.8mg	0%
Iron 15.0mg	0%
Potassium 2969.9mg	0%

*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.

Source of Calories

Fat: 23.9%

Protein: 27.5%

Carbs: 48.6%