Chicken Tinga Tacos

Time: 40 min
Servings: 5

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⁃       1 Tbsp. Knorr® Tomato Bouillon with Chicken flavor or 1 Knorr® Tomato Bouillon with Chicken flavor Cube, crumbled
⁃       1 lb. boneless, skinless chicken breast halves
⁃       2 tsp. PLUS 1 Tbsp. vegetable oil
⁃       1/2 cup water
⁃       1 cup chopped white onion
⁃       4 large plum tomatoes, chopped
⁃       1 tsp. chipotle chile powder
⁃       2 large cloves garlic, finely chopped
⁃       1/4 cup chopped fresh cilantro
⁃       20 corn tortillas, warmed according to package directions

⁃       1 cup uncooked brown rice
⁃       2 1/2 cups water

⁃       6 cups mixed salad greens
⁃       1 large tomato, cut in wedges
⁃       6 Tbsp. olive oil
⁃       3 Tbsp. balsamic vinegar


1.      Start by cooking the brown rice in water according to package directions. Meanwhile, begin to prepare your tacos. Sprinkle Knorr® Tomato Bouillon with Chicken flavor over chicken breasts, rubbing into chicken to coat.
2.      Heat 2 tsp. oil in large skillet over medium-high heat and cook chicken, turning once, until browned, about 5 minutes. Pour water into skillet; cover, reduce heat and simmer, turning chicken once, until chicken is thoroughly cooked, 8 to 10 minutes for small breasts, 10 to 12 minutes for larger breasts.
3.      Remove chicken to plate; refrigerate until cool enough to handle. Pour cooking liquid into bowl and set aside.
4.      Heat remaining 1 Tbsp. oil in same skillet over high heat and cook onion stirring occasionally, until golden, about 3 minutes. Stir in tomatoes and cook, stirring occasionally, until tomatoes begin to break down, about 5 minutes.
5.      Stir in chile powder, garlic and reserved cooking liquid and cook, stirring occasionally, until very thick, about 8 minutes. Meanwhile shred chicken.
6.      Stir chicken and any juices into skillet and cook, stirring occasionally, until very thick and chicken is heated through, about 5 minutes. Stir in cilantro.
7.      Have your family build their own tacos. Start by stacking 2 tortillas topped with chicken, and, if desired, taco toppings of your choice.
8.      Finally, toss the salad greens, tomato wedges and oil and vinegar in a salad bowl.
9.      Serve tacos with salad and rice.

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