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Tinga de Pollo (Oaxaca-Style Spicy Shredded Chicken Stew)

Tinga de Pollo (Oaxaca-Style Spicy Shredded Chicken Stew)

3.5 2

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.

serves 6 people


cost per recipe: $8.55

The price is determined by the national average.

  • 1

    can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup

  • 1

    can (about 7 ounces) chipotle peppers in adobo sauce

  • 1

    teaspoon vegetable oil

  • 1

    large onion, diced (about 1 cup)

  • 3

    cups shredded cooked chicken

  • 1/2

    cup water

  • 12

    corn tortilla, warmed

view nutrition info

How to Make It

Step 1

Pour the soup and peppers into a blender.  Cover and blend for 1 minute.

Step 2

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.

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Made With
(10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup

(10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup

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Ratings & Reviews

  • Jose15

    March 13, 2015


    My wife is from Mexico and she said that this recipe is even better than her mothers. Simply put, this is her favorite meal by far!

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  • focsibrown

    August 27, 2013

    ...great with flour tortillas, too!

    This reminded me of a Sloppy Joe...spicy chicken-style...without the bun!

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