Deeply spicy and rich, Tinga de Pollo is not for the faint of palate. Bold chipotle gives this traditional chicken stew an incredible bite. Great as a taco filling, piled on top of a baked potato, or even sandwiched in a kaiser roll for a chicken sloppy joe.
cost per recipe: $8.55
The price is determined by the national average.
can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
can (about 7 ounces) chipotle peppers in adobo sauce
teaspoon vegetable oil
large onion, diced (about 1 cup)
cups shredded cooked chicken
corn tortilla, warmed
Pour the soup and peppers into a blender. Cover and blend for 1 minute.
Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and cook for 1 minute or until translucent, stirring occasionally. Add the chicken and cook for 1 minute. Stir in the soup mixture and water and cook for 20 minutes, stirring occasionally. Season to taste. Serve with the tortillas.