Easy Tasty Chicken Tinga Tacos
This easy tasty chicken tinga taco recipe is my proudest "what can I make with the ingredients in my pantry?" invention to date. Just 15 minutes and one pot!
Servings: 12 servings
Ingredients
- 1 tablespoon olive oil
- diced onion
- 1 can black beans (I use a low sodium 15oz can!)
- 1 can corn 15oz can
- 3 cans canned chicken breast 12.5oz cans
- 1 can chipotle peppers in adobo sauce 3.5oz can
- 3 tablespoon taco seasoning
- ½ jar salsa 16oz jar* (I love using Frontera's Chipotle salsa but this recipe is flexible so use whichever salsa you like!)
- 12 flour/corn tortillas
- sour cream
- queso fresco, shredded Monterery jack OR shredded white cheddar *any of these cheese options will work!
Additional Topping Options
- Sliced avocado
- Cilantro
- Diced onion
- sriracha for extra spice
Instructions
- Heat a large pot with a tablespoon of olive oil *if you like onions dice
some up and add them in to saute with olive oil for about a minute* - Next, add chicken, corn, black beans, about half a jar of salsa and taco seasoning then stir over high heat
- Chop the chipotle peppers and add them into the mix with their adobo
sauce, OR use your food processor to purée the peppers in the
adobo sauce (this is the slightly spicier method and one I’ve been doing
recently). - Stir and keep over medium heat until it’s brought to a boil.
- Turn the heat down to a simmer and cover with a lid while you prepare your tortillas.
- Using a frying pan over high heat place your corn or flour tortillas on it until they're toasted. *To char the tortillas (optional) put tortillas directly on stove top over the flame until they're lightly charred.
- Once tortillas are ready I place all the tasty contents of our taco on top followed by sour cream, cheese and a little sriracha! ENJOY!