Tacos are a family favorite, and this tender, flavorful version is fiber-rich and loaded with savory goodness from a combination of tomato soup, peppers, onions and seasonings.
cost per recipe: $11.27
The price is determined by the national average.
pounds skinless, boneless chicken breast halves
medium green pepper, sliced (about 1 cup)
large onion, cut in half and sliced (about 1 cup)
cloves garlic, minced
can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
teaspoons ground cumin
teaspoon ground chipotle chile powder
cup Pace® Picante Sauce
cups shredded green cabbage
corn tortilla (6-inch), warmed
Stir the green pepper, onion, garlic, soup, cumin and chile powder in a 4-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours or until the chicken is fork-tender. Remove the chicken to a cutting board. Using 2 forks, shred the chicken. Return the chicken to the cooker. Stir in the picante sauce.
Serve the chicken mixture in the tortillas topped with the cabbage.
Pace® Picante Sauce
(10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
February 2, 2019
I'm glad to know that cabbage is an alternative to using lettuce in tacos. This is a delicious, simple recipe. I used one pound (2 chicken breasts) which only took 3 hours to cook on low in the slow-cooker. My family loved this dish!
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