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Red Chile Shredded Chicken for Tacos

Name: Red Chile Shredded Chicken for Tacos
Prep time: 30 min
Total time: 30 min
Yield: 14
Cuisine: Mexican
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)

Prep 30 min
Total 30 min
Ingredients 18
Servings 14

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)

Directions

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.