Red Chile Shredded Chicken for Tacos

Prep 30 min
Total 30 min
Servings 14

Enjoy these tacos made with chicken, Progresso® broth and Muir Glen® tomatoes. Try our Make-Ahead Shredded Chicken Breast. Just thaw and use in place of the chicken and salt in the tacos.

By Betty Crocker Kitchens

Updated January 24, 2014

Make with

Progresso Broth

Ingredients

1

chipotle chile in adobo sauce (from 7-oz can)
1

tablespoon adobo sauce (from can of chipotle chiles)
1/3

medium onion, cut in half
2

cloves garlic or 1 teaspoon dried minced garlic
2 1/2

cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1

can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/4

cup tomato sauce (from 8-oz can)
2

tablespoons white wine vinegar
1 1/2

teaspoons chicken bouillon granules
1/2

teaspoon sugar
1/2

teaspoon dried oregano leaves, if desired
1

tablespoon vegetable oil
1

clove garlic, finely chopped
1/4

teaspoon salt
Few drops fresh lime juice, if desired
1/2

teaspoon sugar, if desired
2

cups shredded cooked chicken breast
10

soft corn tortillas (6 or 7 inch)

Steps

1

In blender, place chile, adobo sauce, onion, 2 cloves garlic, the broth, tomatoes, tomato sauce, vinegar, chicken bouillon granules, 1/2 teaspoon sugar and the oregano. Cover; blend until smooth.
2

In 3-quart saucepan, heat oil over medium-high heat. Add 1 clove garlic; cook and stir 1 minute. Stir in tomato mixture. Cook 6 to 10 minutes, stirring occasionally, until hot. Stir in lime juice and 1/2 teaspoon sugar. Stir in chicken; cook over medium-low heat about 15 minutes, stirring occasionally, until mixture thickens.
3

Meanwhile, heat tortillas as directed on package. Spoon about 1/3-cup chicken mixture down center of each warm tortilla. Fold each taco in half over filling. Serve immediately.