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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

Ingredients

cost per recipe: $8.55

The price is determined by the national average.

  • 1

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

Campbell's® Healthy Request® Condensed Healthy Request® Tomato Soup

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Ratings & Reviews

(2)
  • Jose15

    March 13, 2015

    Excellent!

    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!

    Was this helpful?

    (0) (0)

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