Description
A quick and flavorful 20-minute weeknight dinner featuring tender shredded chicken simmered in a smoky chipotle broth, served with a creamy chipotle lime sauce and fresh toppings.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, sliced thin
- 4 cloves garlic, smashed
- 1 cup low-sodium chicken broth
- 2–3 chipotle peppers in adobo sauce, minced
- 2 limes (juice of 1 for chicken, 1 for crema)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1/2 cup full-fat sour cream
- 2 tablespoons mayonnaise
- 1–2 teaspoons adobo sauce (from chipotle can)
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt (for crema)
- 12–16 small corn tortillas
- 1 cup shredded Mexican blend or cheddar cheese
- 1/2 cup white onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 2 cups lettuce, shredded
- 1 avocado, sliced
- 1/2 cup queso fresco, crumbled (optional)
Instructions
- Season chicken with salt, pepper, and cumin. Slice yellow onion and smash garlic cloves.
- Heat a large skillet over medium-high heat with oil. Sear chicken for 2-3 minutes per side until golden brown.
- Add sliced onions, smashed garlic, chipotle peppers, adobo sauce, oregano, and lime juice to the pan. Pour in chicken broth.
- Bring to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes until chicken reaches 165°F internal temperature.
- Remove chicken from pan and let rest for 2 minutes. Shred chicken using two forks, discarding garlic and onion pieces.
- In a small bowl, whisk together sour cream, mayonnaise, adobo sauce, lime juice, and salt to make the crema.
- Return shredded chicken to the skillet with remaining broth. Toss to coat and simmer for 1-2 minutes to absorb flavors.
- Warm tortillas in a dry skillet for 30 seconds per side or in the microwave wrapped in a damp paper towel.
- Assemble tacos with warm tortillas, shredded chicken, chipotle lime crema, and desired toppings.
Notes
Do not overcook the chicken to avoid dryness. Warm tortillas before serving to prevent cracking. The crema can be adjusted for spice level by varying the amount of adobo sauce. Chicken can be made ahead and stored in the fridge for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos per serving
- Calories: 380
- Sugar: 2
- Sodium: 450
- Fat: 20
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 3
- Protein: 28
Keywords: shredded chicken tacos, chipotle lime crema, weeknight dinner, easy tacos, 20 minute meals, Mexican food, chicken tacos