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

Campbell's Tinga de Pollo (Oaxaca-Style Spicy Shredded Chicken Stew) Recipe

Deeply spicy and rich, Tinga de Pollo is not for the faint of palate.  Bold chile 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.

At a glance

Prep

10 min.

Total

32 min.

Serves

6

Servings: about 2/3 cup stew + 2 tortillas each

Cook: 22 min.

Made With

  • Campbell’s® Healthy Request® Condensed Tomato Soup

    Campbell’s® Healthy Request® Condensed Tomato Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Tomato Soup
1 can (about 7 ounces) chipotle chilies 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 tortillas, warmed

How to Make It

  • 1

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

  • 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.  Serve with the tortillas.

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RID#61499