Chipotle Chicken Tacos start with stovetop-cooked, shredded chicken tossed in a creamy chipotle sauce. They’re packed with flavor, simple to prep ahead, and perfect for a quick weeknight meal.
I could honestly eat tacos every day — and these chipotle chicken tacos are among my favorites.
The star here is tender shredded chicken, which is easy to make fresh or ahead of time. It’s finished in a smooth, slightly smoky chipotle sauce that clings to each bite.
If you enjoy chipotle flavors, this recipe pairs well with other chipotle favorites like BBQ chipotle wings and chipotle aioli — but on its own these tacos are a must-try.
Why you’ll love these chipotle chicken tacos:
- Chicken is boiled then shredded — one of the simplest ways to prepare lean protein
- The creamy chipotle sauce blends in minutes for a fast finish
- Toppings are flexible so you can customize each taco easily
Ingredients:
Chicken: Chicken breasts work best because they shred easily.
Chipotle peppers: Use canned chipotle peppers in adobo. Save any extra for other recipes or sauces.
Tomato sauce: Use plain canned tomato sauce as the base for the chipotle sauce — avoid jarred sauces with Italian seasoning.
Mayo (or yogurt): The sauce is richer with mayonnaise, but plain Greek yogurt is a lighter substitute. Avocado oil mayonnaise is another good option if you prefer.
How to boil chicken
Boiling chicken is quick and reliable, especially when you plan to shred it.
Step 1: Boil the chicken. Place chicken breasts in a large saucepan or stockpot and add enough water to cover them by about 2 inches. Bring to a boil and cook until done, roughly 15–25 minutes depending on breast size. A typical guide is about 20 minutes.
Step 2: Shred the chicken. Transfer cooked chicken to a cutting board and use two forks to shred. If any pink remains, return the pieces to boiling water for a few more minutes.
Making the chipotle sauce
Make the sauce in a small blender or food processor: combine canned tomato sauce, mayonnaise (or yogurt), chipotle peppers in adobo, lime juice, garlic, cumin, and a pinch of salt. Blend until smooth and creamy.
Add shredded chicken to a large skillet, pour in the sauce, and warm over medium heat for 2–3 minutes, stirring to coat the chicken and heat the sauce through.
Assemble the tacos by spooning the sauced chicken onto warmed corn tortillas, then add your preferred toppings and serve.
Tips and tricks
– If you prefer bite-sized pieces instead of shredded chicken, dice the cooked chicken and pan-sear with salt and pepper for extra texture.
– For a slightly charred, smoky touch, carefully warm corn tortillas over a gas flame until they develop small spots of char.
– Other great taco toppings: diced tomatoes, black beans, pico de gallo, sliced jalapeño, or shredded lettuce.
Can these be made ahead of time?
You can prepare the chicken and the chipotle sauce in advance and store them in airtight containers in the refrigerator for up to 3 days. Assemble the tacos just before serving to keep tortillas and toppings at their best.
What to serve alongside these tacos
These tacos pair nicely with fresh sides such as guacamole salsa, grilled corn kale salad, or a corn salsa with fried tomatoes.
More taco-inspired recipes:
- Walnut Taco Meat
- The Ultimate Taco Salad
- Charred Salmon Tacos
If you made this recipe, please leave a comment and rating below — thanks!
Shredded Chipotle Chicken Tacos
Ingredients
for the tacos:
- 2 chicken breasts
- 1 cup corn
- 1/4 cup cilantro, chopped
- 2 tbsp cojita cheese, or more
- 2 avocados, sliced
- 6 corn tortillas
for the sauce:
- 1/2 cup canned tomato sauce
- 1/4 cup mayonnaise (or plain Greek yogurt)
- 2 chipotle peppers in adobo
- 2 tbsp lime juice
- 1 small garlic clove
- 1/4 tsp cumin
- 1/4 tsp salt
Instructions
- Season chicken with salt and pepper and place in a saucepan. Cover with water by about 2 inches and bring to a boil. Cook 15–25 minutes until cooked through (about 20 minutes is typical).
- While the chicken cooks, make the chipotle sauce: combine tomato sauce, mayonnaise (or yogurt), chipotle peppers, lime juice, garlic, cumin, and salt in a blender or food processor and blend until smooth.
- Prepare toppings: warm the corn, chop cilantro, and heat tortillas.
- Shred the cooked chicken with two forks, add to a skillet, and pour in the chipotle sauce. Warm over medium heat, stirring until the chicken is evenly coated and heated through, 2–3 minutes.
- Assemble tacos by filling tortillas with the sauced chicken and adding toppings. Serve immediately.
Notes
*Topping portions are flexible — use more or less corn, cheese, cilantro, or avocado to taste.
Nutrition
Carbohydrates: 25 g |
Protein: 20 g |
Fat: 20 g
UPDATE NOTE: This post was originally published in May 2018 and updated with new text and photos in April 2021.